Zucchini, Chocolate and Rum Cake

Very moist zucchini cake with a nice aroma of rum. The cake has little surprises of chocolate and walnuts spread throughout it.

Ani J. Husiow

Ingredients

Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
In a large bowl cream butter and sugar until light and fluffy. Add eggs one at a time mixing well with each addition. Stir in zucchini and 1/3 cup rum.
In a separate bowl mix flour with nuts, chocolate, cocoa, baking powder, bicarbonate of soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
Spread batter into ring tin. Bake for 50 to 55 minutes or until a skewer inserted into centre of cake comes out clean.
Let cake cool in tin for 15 minutes then invert onto wire rack and cool completely. Drizzle with rum glaze.
Rum Glaze: In a medium bowl combine icing sugar with 3 tablespoons rum. Mix until smooth. Spread on the cake.

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