Serves a Crowd

Chocolate Zucchini Rum Cake

June 16, 2011
0 Ratings
  • Serves 12
Author Notes

If you are looking for a moist, rich and somewhat sophisticated chocolate cake- you have come to the right place. My step mother made this cake for a holiday gathering and my wife raved that it was incredible. Somewhat jealous of her experience, I got the recipe and modified it to be gluten free. I was sold after the first bite and the wife proclaimed my version was even better than the original, though admittedly she is somewhat biased. —flourishglutenfree

What You'll Need
  • 3/4 cup room temperature butter
  • 2 cups sugar
  • 3 large room-temperature eggs
  • 2 cups shredded zucchini
  • 1/3 cup rum
  • 1 cup sweet rice flour
  • 1/2 cup millet flour
  • 1/2 cup potato starch flour
  • 1/4 cup tapioca starch flour
  • 1/4 cup sorghum flour
  • 1/2 cup cocoa powder (dutch preferred)
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1 teaspoon xanthan gum
  • 1 cup chopped walnuts
  • 1 cup semisweet chocolate chips
  • 1/4 cup milk (or soymilk)
  • 2/3 cup GF powdered sugar
  • 3 teaspoons rum
  1. Preheat your oven to 350 degrees F and prepare a 10 inch plain or fluted pan (I often use my bunt pan) with butter and light coating of rice flour.
  2. Beat room temperature butter with sugar. Add room temperature eggs and beat until fluffy. Stir in shredded zucchini and rum.
  3. In a separate bowl mix flours, cocoa, baking powder, baking soda, salt, cinnamon, xanthan gum, walnuts and chocolate chips.
  4. Stir flour mixture into egg mixture and add 1/4 cup of milk.
  5. Spread batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean from the center.
  6. Let cool at least 15 minutes before turning cake out of pan. Glaze when fully cooled.
  7. To make glaze: mix powdered sugar and rum until smooth, drizzle over the cooled cake.

See what other Food52ers are saying.

  • Lil Rinaldi
    Lil Rinaldi
  • Judi Norvell
    Judi Norvell
  • Paula Johnson
    Paula Johnson

4 Reviews

Lil R. October 14, 2015
Ok so some FYI for anyone who wanted to try this recipe. The flavor is fantastic and you wouldn't know it was gluten free. I threw in 2 tsp of baking soda and 1 tsp of baking powder just guessing because those two were not listed with the rest of the ingredients but were mentioned in the instructions. So go for it! I made cupcakes instead of a bundt cake also. Turned out great!
Lil R. October 14, 2015
It doesn't list the amounts of baking soda and powder in the ingredients list.
Judi N. September 11, 2014
Sounded right up my alley until I read the ingredient list. I can't justify buying things I seldom, or never, use on the chance I might like it. Sorry.
Paula J. July 28, 2014
Too many weird ingredients to even bother.