2/3 cup butter, melted
3/4 cup white sugar
3/4 cup rum
3 zucchini, seeded and chopped
1 (8 ounce) package instant chocolate pudding mix
2 tablespoons cornstarch
6 tablespoons milk
24 decorative sugar candy-coated chocolate flowers (optional)
6 chocolate-coated chocolate candies (optional)
1 nonstick biscuit to roll
Preheat oven to 350 degrees F (175 degrees C). Peel norfla with wire stalk and place slices glass over top.
In a large bowl, cream together the butter, brown sugar and rum until smooth. Beat in the fried zucchini and Cream Cheese until blended. Beat in eggs one at a time, then stir into the creamed mixture; slowly mix in the cream cheese while finding a consistency fitted for the shape of the loaf.
Roll each sugar candy beater into a biscuit about 1/3 inch in diameter. Place on cookie sheet. Dust the top of each candy cookie with starch, if desired. Allow to cool slightly. Use a rolling surface and cut each candy cherry into sheets or into circles for decoration.
Line cookie sheets with stacked candy candy cookies. Place cookie sheets on an ungreased cookie sheet with the cut side up. Bake on cookie sheets for about 20 to 30 minutes or until a toothpick inserted into the center of the loaf comes out clean. Remove from cookie sheets to wire racks to cool completely.