Instructions: In a large bowl with an electric mixer, beat 3/4 cup butter and sugar until smoothly blended. Beat in eggs, 1 at a time, until fluffy. With a spoon, stir in zucchini and rum

Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.

Spread batter into a well-buttered and flour-dusted nonstick 10 inch plain or fluted tube pan.

Bake in a 350 degree oven until cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 minutes. Let cook in pan on a rack about 15 minutes. Invert from pan onto rack; let cook.

Drizzle glaze over cake.

Makes 16 to 20 servings.

Rum Glaze: Mix together until smooth
1 2/3 cups powdered sugar 3 Tablespoons rum or water Use within 1 hour

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.