Chocolate Zucchini Cake with Custard Sauce

Yield: 16 Servings

Chocolate Zucchini Cake with Custard Sauce
Photo by Taste of Home©


  • 1 3/4c. sugar
  • 1/2c. canola oil
  • 1/4 c. butter, softened
  • 1/2c. buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1/4 c. baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 c. finely shredded zucchini
  • 1/2 semi-sweet chocolate chips
  • 1/2 c. sliced almonds

Custard Sauce:

  • 1/2 c. sugar
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. cornstarch
  • 3 c. whole milk
  • 3 egg yolks
  • 3 Tbsp. butter
  • 1/4 tsp. almond extract



  1. Preheat oven to 325 degrees.  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 to 60 minutes or until a toothpick inserted in center comes out clean.  Cool 10 minutes before removing from pan to 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; cool 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.

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 in September/October 2003, p.33