Wednesday, August 8, 2012

National Zucchini Day

It's national Zucchini day so let's celebrate with cake!!

Chocolate Zucchini Cake Recipe


  • 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

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.

If you need something pretty to serve it up on,
don't miss my deal of the day today in my on line store!!
hand painted bowls and salad plates just $9.96 each set of 2

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