Zucchini, Chocolate and Rum Cake


24 people made this

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

Serves: 16 

  • 175g butter, softened
  • 2 cups (440g) white sugar
  • 3 eggs
  • 2 cups grated zucchini
  • 1/3 cup (80ml) rum
  • 2 1/2 cups (310g) plain flour
  • 1 cup chopped walnuts
  • 1 cup dark chocolate chips
  • 1/2 cup (60g) cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup (65ml) milk
  • Rum Glaze
  • 1 2/3 cups (185g) icing sugar
  • 3 tablespoons rum

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
  2. 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.
  3. 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.
  4. Spread batter into ring tin. Bake for 50 to 55 minutes or until a skewer inserted into centre of cake comes out clean.
  5. Let cake cool in tin for 15 minutes then invert onto wire rack and cool completely. Drizzle with rum glaze.
  6. Rum Glaze: In a medium bowl combine icing sugar with 3 tablespoons rum. Mix until smooth. Spread on the cake.

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Reviews (1)


This cake is very tasty and stays moist without having a heap of butter. I didn't use the walnuts as my husband is allergic but still tastes great. First time I made this I used choc buttons but they were too heavy and sank to the bottom. I then used choc chips but they just disappeared in the cake. Finally I used choc drops and they were best. I quite like the rum icing but cake is also nice without it or just plain icing. - 18 Apr 2015

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