Zucchini Chocolate Rum Cake Recipes

Steps:

• Position a rack in the center of the oven.
• Preheat the oven to 350 degrees F.
• Generously grease a nonstick 10-inch tube pan.
• In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
• Make a well in the center of the ingredients and set aside.
• In a medium sized bowl, applesauce, brown and white sugars, eggs and egg whites, zucchini, rum, buttermilk and oil.
• Beat for 1 minute with a handheld mixer on medium/low until frothy.
• (Use a small grater holes for grating the zucchini. It is not necessary to peel them, but make sure they are well-rinsed.- Drain any excess water from the grated zucchini before using. Place in colander and let drain for about 10 minutes before using. Do n) Pour applesauce mixture into the well made in the flour and dry ingredients.
• Quickly fold ingredients together with rubber spatula until almost combined.
• Continue to fold in chocolate chips until a few wisps of flour remain.
• Do not overmix.
• Pour into a prepared tube pan and bake for 40-45 minutes or until done.
• The cake will spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached.
• Do not overbake.
• Let sit on a wire rack for 15 minutes and then unmold cake.
• Place right-side-up on a wire rack to cool completely.
• To serve, combine powdered sugar and rum in a small bowl.
• Place on a rimmed cake plate and glaze with the rum glaze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Steps:

• In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13x9-in. baking dish. Sprinkle with chocolate chips. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.