Chocolate Zucchini Cake With Custard Sauce
A moist, rich chocolate zucchini cake with a tender crumb, complemented by nutty almonds and chocolate chips, perfect for chocolate lovers and vegetable skeptics alike.
Ingredients
- 1 3/4 cups sugar ⓘ
- 1/2 cup vegetable oil ⓘ
- 1/4 cup margarine, softened ⓘ
- 2 eggs ⓘ
- 1/2 cup buttermilk ⓘ
- 1 teaspoon vanilla ⓘ
- 2 1/2 cups flour ⓘ
- 1/4 cup cocoa ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon cloves ⓘ
- 2 cups finely shredded zucchini
- 1/2 cup semi-sweet chocolate chips ⓘ
- 1/2 cup sliced almonds ⓘ
Instructions
- In a large mixing bowl, beat sugar, vegetable oil, and margarine until well combined.
- Add eggs, buttermilk, and vanilla; mix thoroughly.
- In a separate bowl, combine flour, cocoa, baking soda, baking powder, cinnamon, and cloves.
- Gradually add the dry ingredients to the creamed mixture, mixing well.
- Stir in finely shredded zucchini, semi-sweet chocolate chips, and sliced almonds.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (160°C) for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
- Cool the cake for 10 minutes before removing from the pan and transferring to a wire rack.
Tips & Substitutions
For a lighter version, you can substitute half of the vegetable oil with applesauce. If you don't have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Ensure the zucchini is well-drained to prevent excess moisture in the cake. This Chocolate Zucchini Cake pairs beautifully with Grandma Fore'S Buttermilk Pound Cake for a delightful dessert spread.
Serving Suggestions
Serve the Chocolate Zucchini Cake warm or at room temperature, optionally drizzled with a homemade custard sauce for added richness. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, sprinkle some powdered sugar on top before serving. This cake is perfect for gatherings or as a delightful afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for about 20 seconds, or enjoy it cold. The cake remains moist and flavorful even after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Zucchini Cake With Custard Sauce contains roughly 380 calories, with 5g protein, 42g carbohydrates, and 21g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 566mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw it completely and drain any excess moisture before adding it to the batter. This will help maintain the texture of the cake.
What can I substitute for vegetable oil?
If you prefer a different oil, you can substitute vegetable oil with canola oil or melted coconut oil. Both will work well without altering the flavor of the cake significantly.
How can I make this cake gluten-free?
To make this Chocolate Zucchini Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately according to the package instructions for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).