Chocolate Zucchini Rum Cake Recipe

Name: Chocolate Zucchini Rum Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup room temperature butter; 2 cups sugar; 3 large room-temperature eggs; 2 cups shredded zucchini; 1/3 cup rum; 1 cup sweet rice flour; 1/2 cup millet flour; 1/2 cup potato starch flour; 1/4 cup tapioca starch flour; 1/4 cup sorghum flour; 1/2 cup cocoa powder (dutch preferred); 1 teaspoon salt; 3/4 teaspoon cinnamon; 1 teaspoon xanthan gum; 1 cup chopped walnuts; 1 cup semisweet chocolate chips; 1/4 cup milk (or soymilk); 2/3 cup GF powdered sugar; 3 teaspoons rum

Servings: persons

3/4 cup room temperature butter
2 cups sugar
3 large room-temperature eggs
2 cups shredded zucchini
1/3 cup rum
1 cup sweet rice flour
1/2 cup millet flour
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup sorghum flour
1/2 cup cocoa powder (dutch preferred)
1 teaspoon salt
3/4 teaspoon cinnamon
1 teaspoon xanthan gum
1 cup chopped walnuts
1 cup semisweet chocolate chips
1/4 cup milk (or soymilk)
2/3 cup GF powdered sugar
3 teaspoons rum

1
Preheat your oven to 350 degrees F and prepare a 10 inch plain or fluted pan (I often use my bunt pan) with butter and light coating of rice flour.
2
Beat room temperature butter with sugar. Add room temperature eggs and beat until fluffy. Stir in shredded zucchini and rum.
3
In a separate bowl mix flours, cocoa, baking powder, baking soda, salt, cinnamon, xanthan gum, walnuts and chocolate chips.
4
Stir flour mixture into egg mixture and add 1/4 cup of milk.
5
Spread batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean from the center.
6
Let cool at least 15 minutes before turning cake out of pan. Glaze when fully cooled.
7
To make glaze: mix powdered sugar and rum until smooth, drizzle over the cooled cake.

1598

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 cup room temperature butter, 2 cups sugar, 3 large room-temperature eggs, 2 cups shredded zucchini, and more.

Yes, Chocolate Zucchini Rum Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Rum Cake

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