This zucchini chocolate rum cake is a delightful indulgence that combines the moistness of zucchini with the richness of chocolate and the warm kick of rum. It is the perfect dessert for any occasion, whether it's a special celebration or simply a craving for something sweet. The combination of these flavors creates a cake that is both comforting and luxurious, leaving you wanting more with each bite. With simple ingredients and easy-to-follow directions, you can create a show-stopping cake that will impress your family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup rum
- 2 cups grated zucchini
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract and rum until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini, chocolate chips, and chopped nuts.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, you can serve the cake as is or frost it with your favorite chocolate ganache or cream cheese frosting.
- Enjoy this moist and decadent zucchini chocolate rum cake with a cup of coffee or a glass of milk.
