5 Reviews

This is really great cake. It is so moist. It was a hit at my school luncheon.

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Blackds55 October 28, 2012

This is a really wonderful cake - I did it in a bundt pan and baked it for about 7 minutes longer. I also used 100proof rum. This has become my husbands favorite chocolate cake. I ground my zucchini in the food processor because my shredding blade is broken - it came out just fine.

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patriciabrennan14 September 18, 2011

yummy cake -I used 1/2 wheat flour, 1/2 regular. Also I baked mine in a bundt pan without any trouble...lthough a tester at 45 minutes came out clean after several pokes, it was a little undercooked yet, so next time I'll bake a tad longer. Great flavors, it blended well, presented well - and people liked it!

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Rachie P June 09, 2010

What a cake! This is extreme decadence, delicious, wonderfully chocolatey, very moist, yet light in texture. The batter was very thin, and, although the cake tested done, one side of it couldn't quite hold itself upright (unless that was the brandy, cuz I couldn't quite hold myself upright either after I finished preparing this and making sure the brandy was just right...) enough already! ;=) Great instructions, Momma Loon, baked about 47-8 minutes, love the chocolate chips too, and the brandy flavour was quite apparent. Thank you for posting, glad to have this recipe.

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woodland hues September 29, 2009

Lovely and moist- worked ok even though I didn't shred the zucchini especially small. Love the chocolate chips! Wish it had a little more rum flavor... but can't complain.

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alexismay September 25, 2009
Chocolate Zucchini Rum Cake