Chocolate Zucchini Rum Cake
Indulge in the rich decadence of this Chocolate Zucchini Rum Cake, a dessert that masterfully blends moist, chocolatey goodness with a hidden vegetable twist. Perfect for chocolate lovers, this bundt-style cake features shredded zucchini for unparalleled moisture and texture, while a splash of dark rum adds a sophisticated depth of flavor. Semi-sweet chocolate chips are folded into the batter for moments of molten decadence, and a dusting of powdered sugar provides the perfect finishing touch. Ready in just over an hour, this easy-to-make cake is ideal for family gatherings or special occasions, delivering a delectable balance of indulgence and surprise with every bite.
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Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.75 cups Granulated sugar
- 0.75 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Dark rum
- 2 cups Shredded zucchini (unpeeled)
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar (optional for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan or 9x13-inch baking dish.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat on medium speed with a hand or stand mixer until well combined.
Step 4
Add the eggs, one at a time, to the sugar-oil mixture, beating well after each addition.
Step 5
Mix in the vanilla extract and dark rum until smooth.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stir just until the batter starts to come together.
Step 7
Fold in the shredded zucchini and chocolate chips with a spatula until evenly distributed throughout the batter.
Step 8
Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 9
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 10
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Step 11
Once the cake is fully cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
| Serving size | (1817.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5227.4 |
| Total Fat 245.3g | 0% |
| Saturated Fat 70.5g | 0% |
| Polyunsaturated Fat 100.8g | |
| Cholesterol 558mg | 0% |
| Sodium 3558.6mg | 0% |
| Total Carbohydrate 791.0g | 0% |
| Dietary Fiber 86.9g | 0% |
| Total Sugars 473.0g | |
| Protein 96.7g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 416.1mg | 0% |
| Iron 48.0mg | 0% |
| Potassium 4496.6mg | 0% |
Source of Calories