Wednesday, July 30, 2008

Chocolate Zucchini Rum Cake

I'm not sure I can think of a better use for 2 cups of shredded zucchini!!!

Chocolate Zucchini Rum Cake

3/4 cup margarine, at room temperature
2 cups sugar
3 large eggs
2 cups shredded zucchini
1/3 cup rum
2 1/2 cups all-purpose flour
1 cup chopped walnuts
1 cup semisweet chocolate chips
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/4 cup skim milk
1 2/3 cup powdered sugar
3 tablespoons rum, or water


Beat margarine and sugar until smooth. Add eggs, one at a time. Stir
in zucchini and rum.

Mix together flour, walnuts, chocolate chips, cocoa, baking powder,
baking soda, cinnamon, and salt. Stir flour mixture and milk into egg
mixture. Pour batter into greased and floured 10" tube pan. Bake at
350 for 50 to 55 minutes. Cool in pan on rack for 15 minutes. Invert
cake and remove from pan. Cool completely.

Glaze: Mix ingredients together and pour over cooled cake.