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1 hours
Prep: 20 minutes
Cook: 50 minutes
1368 calories per serving view nutrition facts
1 cake
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| 1 | cup | butter | room temperature |
| 2 | cups | sugar | |
| 3 | large | eggs | |
| 2 | cups | zucchini | shredded |
| 1/3 | cup | rum | or brandy, or water |
| 2 1/2 | cups | flour, all-purpose | |
| 1 | cup | walnuts | chopped |
| 1 | cup | chocolate (semi-sweet) | semi-sweet bits |
| 1/2 | cup | cocoa powder | |
| 2 1/2 | teaspoons | baking powder | |
| 1 1/2 | teaspoons | baking soda | |
| 3/4 | teaspoon | cinnamon | |
| 1 | teaspoon | salt | |
| 1/4 | cup | milk |
Beat butter and sugar until smooth.
Add eggs, one at a time.
Stir in zucchini and rum.
Mix together flour, walnuts, chocolate, cocoa, baking powder, baking soda, cinnamon, and salt.
Stir flour mix and milk into egg mix.
Put in well buttered and floured 10 inch tube pan or ridged pan.
Bake 350 50-55 minutes.
Cool in pan on rack 15 minutes.
Invert and remove. Let cool.
Rum glaze: 1 2/3 cup powdered sugar and 3 Tb rum or water mixed together.
| % Daily Value* | |
| Total Fat 71.0g | 109% |
| Saturated Fat 33.0g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 282mg | 94% |
| Sodium 1192mg | 50% |
| Total Carbohydrate 173.0g | 58% |
| Dietary Fiber 9.0g | 35% |
| Sugars 103.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 35% | Vitamin C | 19% | |
| Calcium | 17% | Iron | 40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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