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Chocolate Zucchini Cake Recipe

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The minute I can get my hands on zucchini, I start making this light and luscious cake. For years, it was an often-ordered dessert at my sister's deli. Moist and chocolaty, it's irresistible with the smooth custard sauce on top.

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Chocolate Zucchini Cake Recipe

Prep: 20 min. Bake: 55 min. + cooling

Yield: 12-16 Servings

20 55 75

Ingredients

1-3/4 cups sugar
1/2 cup canola oil
1/4 cup butter, softened
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups finely shredded zucchini
1/2 cup semisweet chocolate chips
1/2 cup sliced almonds
CUSTARD SAUCE:
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
3 cups whole milk
3 egg yolks
3 tablespoons butter
1/4 teaspoon almond extract

Directions

In a large bowl, beat the sugar, oil and butter until well combined. Beat in the buttermilk, eggs and vanilla. Combine the flour, cocoa, baking soda, cinnamon and cloves; gradually beat into oil mixture. Stir in the zucchini, chocolate chips and almonds.
Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For sauce, in a large saucepan, combine the sugar, flour and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in butter and extract. Serve warm with cake. Store leftover sauce in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving equals 392 calories, 18 g fat (7 g saturated fat), 86 mg cholesterol, 117 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Chocolate Zucchini Cake in Country Woman September/October 2003, p33

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Reviews for Chocolate Zucchini Cake (1)

Chocolate Zucchini Cake

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Reviewed on Sep. 26, 2011 by Jill B

I have made this recipe numerous times and it is wonderful! Sometimes I don't use the nuts and sometimes I make it into a chocolate layer cake. The little bit of spice is just right behind the chocolate.