Decadent Chocolate Zucchini Cake with Rum Glaze
Indulge in this rich and fudgy chocolate zucchini cake that surprises everyone with its hidden vegetable ingredient. Crafted with a blend of all-purpose flour and cocoa powder, this reduced-fat dessert stays moist and flavorful thanks to the addition of unsweetened applesauce and shredded zucchini. The cake is elevated with a splash of rum and made even more delightful with a sweet glaze made from powdered sugar and rum. Perfect for gatherings or a special treat, this cake is a scrumptious way to sneak in some veggies while satisfying your chocolate cravings.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
All-purpose flour
2 1/2 cups (Spoon into a dry measuring cup and level to the top.)
Unsweetened cocoa powder
1/2 cup (Spoon into a dry measuring cup and level to the top.)
Baking powder
1 1/2 teaspoons (None)
Baking soda
1 teaspoon (None)
Ground cinnamon
1 teaspoon (None)
Salt
1/8 teaspoon (None)
Unsweetened applesauce
3/4 cup (None)
Dark brown sugar
3/4 cup (Packed)
Granulated sugar
3/4 cup (None)
Large eggs
2 (None)
Large egg whites
2 (None)
Shredded zucchini
2 cups (Small, well rinsed and drained.)
Brandy or water
1/3 cup (If using water, add in 2 teaspoons vanilla extract.)
Buttermilk
1 cup (None)
Canola oil
1 tablespoon (None)
Chocolate chips
1/2 cup (None)
Powdered sugar
1 2/3 cups (None)
Rum
3 tablespoons (None)
Instructions
1
Position a rack in the center of the oven and preheat it to 350°F (175°C).
2
Generously grease a nonstick 10-inch tube pan to prevent sticking.
3
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, ground cinnamon, and salt until fully combined.
4
In a separate medium-sized bowl, combine the unsweetened applesauce, dark brown sugar, granulated sugar, eggs, egg whites, shredded zucchini, brandy (or water with vanilla if preferred), buttermilk, and canola oil.
5
Using a handheld mixer, beat the wet ingredients together for about 1 minute on medium-low speed, until the mixture is frothy.
6
If necessary, drain excess water from the shredded zucchini by placing it in a colander for around 10 minutes.
7
Pour the apple-zucchini mixture into the well created in the dry ingredients.
8
Gently fold the ingredients together with a rubber spatula, being careful not to overmix. Stop when just a few wisps of flour remain.
9
Fold in the chocolate chips until evenly incorporated.
10
Pour the batter into the prepared tube pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
11
Once done, let the cake cool in the pan for 15 minutes before unmolding it onto a wire rack to cool completely.
12
To prepare the rum glaze, whisk together powdered sugar and rum in a small bowl until smooth.
13
Drizzle the glaze over the cooled cake placed on a rimmed cake plate before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Zucchini Cake with Rum Glaze?
This is a rich and fudgy chocolate cake that incorporates shredded zucchini and unsweetened applesauce to create a moist, reduced-fat dessert with a sophisticated rum finish.
Does the cake taste like vegetables?
No, the zucchini is a hidden ingredient that provides moisture and texture without altering the deep chocolate flavor of the cake.
How is this recipe considered reduced-fat?
The fat content is lowered by using unsweetened applesauce and a minimal amount of canola oil instead of large quantities of butter or oil.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) with a rack positioned in the center.
What type of pan is required for this recipe?
A nonstick 10-inch tube pan is recommended for baking this cake.
How should I prepare the tube pan?
The pan should be generously greased to ensure the cake does not stick during the unmolding process.
How do I measure the flour and cocoa powder correctly?
Spoon the flour and cocoa powder into a dry measuring cup and level it off at the top for an accurate measurement.
What are the dry ingredients in this cake?
The dry ingredients include all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, ground cinnamon, and salt.
What wet ingredients are used?
The wet mixture consists of applesauce, dark brown sugar, granulated sugar, eggs, egg whites, shredded zucchini, brandy (or water/vanilla), buttermilk, and canola oil.
How long should I beat the wet ingredients?
Use a handheld mixer to beat the wet ingredients for about 1 minute on medium-low speed until the mixture becomes frothy.
Should I drain the shredded zucchini?
Yes, if the zucchini is very watery, place it in a colander for about 10 minutes to drain the excess liquid before mixing.
What is the best way to combine the wet and dry ingredients?
Pour the wet mixture into a well in the dry ingredients and gently fold them together with a rubber spatula to avoid overmixing.
When should I add the chocolate chips?
Fold in the 1/2 cup of chocolate chips at the very end of the mixing process until they are evenly incorporated.
How long does the cake need to bake?
The cake typically bakes for 40 to 45 minutes.
How can I tell if the cake is done?
Insert a toothpick into the center of the cake; it should come out with a few moist crumbs attached when the cake is fully baked.
How long should the cake cool in the pan?
Let the cake cool in the tube pan for 15 minutes before attempting to unmold it.
What should I use to cool the cake after unmolding?
Place the cake on a wire rack to allow it to cool completely before adding the glaze.
How do I make the rum glaze?
Whisk together 1 2/3 cups of powdered sugar and 3 tablespoons of rum in a small bowl until the mixture is smooth.
Can I substitute the brandy in the cake batter?
Yes, you can substitute the 1/3 cup of brandy with 1/3 cup of water combined with 2 teaspoons of vanilla extract.
What kind of zucchini should I use?
Small, well-rinsed zucchini that are finely shredded are ideal for this recipe.
Is there a specific way to apply the glaze?
Drizzle the rum glaze over the cake once it has cooled completely, preferably while the cake is sitting on a rimmed cake plate.
Does the recipe use whole eggs?
Yes, the recipe uses 2 large eggs plus an additional 2 large egg whites.
What purpose does the buttermilk serve?
Buttermilk provides a slight tang and helps activate the baking soda for a better rise and tender crumb.
Can I use a different oil than canola?
Yes, any neutral-flavored oil like vegetable oil can be used as a substitute for canola oil.
Why is ground cinnamon included?
Cinnamon adds a warm depth of flavor that enhances the richness of the chocolate.
What is the texture of the finished cake?
The cake has a decadent, fudgy, and moist texture thanks to the zucchini and applesauce.
How many ingredients are in this recipe?
There are 18 total ingredients required to make both the cake and the glaze.
Is the brown sugar packed?
Yes, the 3/4 cup of dark brown sugar should be packed into the measuring cup.
Can I skip the rum in the glaze?
If you prefer an alcohol-free version, you can replace the rum in the glaze with milk or water and a touch of vanilla extract.
What makes the glaze sweet?
The sweetness of the glaze comes from the 1 2/3 cups of powdered sugar.