Well, well seems that there is some kind of national food day for something and well today is zucchini and frozen custard. I love, love zucchini and frozen custard as well. I mean heck who doesn't...ok my dear hubby doesn't like zucchini but that is one versatile veggie that can be used in a number of way! There are so many great ways to hide zucchini if one doesn't like it.
There is zucchini bread and you can even make a chocolate cake with zucchini as well. Who can resist a chocolate cake that is actually good for you? Plus with it being national frozen custard day as well nothing beats a nice zucchini chocolate cake with a scoop of frozen custard!
Zucchini Chocolate Cake
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk or 1/2 cup sour milk
1 teaspoon vanilla
1/4 cup cocoa
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups zucchini, grated
3/4 cup chocolate chips
1/2 cup walnuts
Directions
Cream butter then add oil and sugar; mix.
Add next 8 ingredients; mix well.
Fold in the chips and nuts by hand.
Put in a greased and floured 9 x 13 pan.
Bake at 325° for 1 hour or until done.
Zucchini Links for yummy things to make!
Homemade Frozen Custard
4 cups milk
4 eggs
1 1/4 cups sugar
1/3 cup cornstarch
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 tablespoons pure vanilla extract
Directions
In a large heavy saucepan, bring milk to a boil.
Meanwhile, beat eggs; add sugar, cornstarch and salt. Mix well.
Gradually, add a small amount of hot milk; return all to the saucepan. Cook and stir constantly for 6-8 minutes or until mixture thickens and coasts a spoon.
Gradually stir in condensed milk and vanilla; mix well.
Chill 3-4 hours.
Pour into an ice cream freezer.
Freeze according to manufacturer's directions.
Yield: about 1-1/2 qrts.
Homemade frozen custard links!
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