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Chocolate Zucchini Cake with Custard Sauce Recipe
Chocolate Zucchini Cake with Custard Sauce Recipe photo by Taste of Home

Chocolate Zucchini Cake with Custard Sauce 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. —Peggy Linton, Cobourg, Ontario
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
MAKES: 16 servings

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

Nutritional Facts

1 slice 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.

Directions

  1. Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla.
  2. In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds.
  3. Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
  4. For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce. Yield: 16 servings.
Editor’s Note: For easier removal of cakes, use solid shortening to grease plain and fluted tube pans.
Originally published as Chocolate Zucchini Cake in Country Woman September/October 2003, p33

Nutritional Facts

1 slice 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.

Reviews for Chocolate Zucchini Cake with Custard Sauce

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 15, 2014

The cake was dry and bland. The custard sauce did not go with the cake. Threw out most of the cake along with the recipe. Used the custard and other ingredients to make popsicles.

MY REVIEW
Reviewed Jun. 5, 2014

We really enjoyed this cake. Did not make the custard sauce but served with whipped cream. Yummy.

MY REVIEW
Reviewed Oct. 14, 2013

I thought this cake was dry and it needed more flavor, as in more spices and/or more cocoa. The custard sauce didn't seem to go with the cake.

MY REVIEW
Reviewed Sep. 29, 2013

This is a good tasting cake. My mother-in-law was the one to tell me how good this recipe is so I made it for my family. I really like the chocolate chips in it but I Ieft out the almonds. I made the custard sauce but no one seemed to care for it so I won't make it again.

MY REVIEW
Reviewed Sep. 29, 2013

I've been looking for recipes using zucchini since my garden was overflowing with it!! And this recipe was great!! Even my picky son loved it! The cake was moist and with the added spices you really couldn't taste the zucchini. The only change I made was I didn't put the custard on it. I made my own frosting using confectionery sugar. I've made it twice already and plan to make it again for my company.

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