Zucchini Chocolate Rum Butter Cake

Zucchini Chocolate Rum Butter Cake

When my son was a child, like many children of his age, he didn’t like eating vegetables. To get him to eat a more balanced diet, I started adding vegetables to treats I made him, such as cakes, muffins and milk shakes. Who says vegetables aren’t tasty! The zucchini makes this cake very moist with a rich texture. You might think there is a lot of sugar in this cake but the extra sugar is to sweeten the cocoa powder and coffee.


Zucchini Chocolate Rum Butter Cake



  • ½ cup cocoa powder
  • 2 tablespoons instant coffee
  • 1 ¾ cup sugar
  • 2 ¼ cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon soda
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup softened butter (vegetable oil or margarine can be substituted)
  • 2 whole eggs
  • 1 teaspoon rum flavoring
  • 1 teaspoon vanilla extract
  • 2 cups zucchini, grated
  • 1 cup pecans or walnuts (optional)




Mix together all dry ingredients, until well incorporated, in a large bowl. Hollow out the center with a fork. Add remaining ingredients and mix with fork until blended. Pour into a 13 x15 x 2 inch baking pan. Bake for 45 minutes at 350F (175C). Cool before serving.


Prep Time: 30 minutes

Yields: 16 servings


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