Chocolate Zucchini Cake With Custard Sauce Recipe

Name: Chocolate Zucchini Cake With Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

1
Preheat oven to 325u00b0. 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.

1627

kcal

Calories

108

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1-3/4 cups sugar, 1/2 cup canola oil, 1/4 cup butter, softened, 1/2 cup buttermilk, and more.

Yes, Chocolate Zucchini Cake With Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Cake With Custard Sauce

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