Sourdough Chocolate Zucchini Cake | Easy Recipe

A delectably sweet and moist chocolate cake that will wow your family and friends! Make this sourdough chocolate zucchini cake for that special someone’s birthday or for any special occasion!

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Every year on my husband’s birthday, I ask him what he would like for me to make him. This year he said, “can you make a sourdough chocolate cake with zucchini in it?” I was intrigued and excited to work on this recipe!

I love quick breads and this recipe can be made right away or long fermented. Plus, it’s a great way to use up extra zucchini.

We are gathering so many zucchinis right now from the garden and it’s fun to find new ways to use them. This was definitely a new way to use a zucchini. But, the addition of zucchini turned out to be the best thing! My husband is definitely on to something!

Zucchinis add extra moisture to breads and cakes making them a wonderful addition to your recipes!

During zucchini season when you have an abundance of zucchini I highly recommend you give this cake a try! It’s a delicious way to sneak some veggies into a chocolate cake.

I am choosing to long ferment this cake, but, you can mix all the ingredients together and bake right away.

For more zucchini recipes, click here: Zucchini Recipes

If you are brand new to sourdough, learn how to make a sourdough starter

Why Sourdough?

The process of long fermenting sourdough makes bread products easier to digest for those who are sensitive to gluten. **SOURDOUGH IS NOT FOR THOSE WHO ARE GLUTEN INTOLERANT**

The longer you ferment your sourdough, the more it breaks down the phytic acid that can be hard to digest.

I prefer to ferment for 4-12 hours. I have made products that fermented close to 24 hours, however, I recommend not going beyond 24 hours due to the possibility of over fermentation.

What you will need for this recipe

Flour

I prefer to use freshly milled flour in my baking, but you can use all purpose flour, bread flour, or whole wheat flour.

This is the grain mill I have been using for years: Nutrimill Grain Mill

Water

Sourdough Starter

You can use either active sourdough starter or sourdough discard for this recipe.

Olive Oil

The olive oil can be substituted with avocado oil, coconut oil, or vegetable oil.

Egg

Milk

Use any milk you prefer. Non-dairy milk works just fine.

Sugar

I prefer to use organic raw cane sugar. Brown sugar would also be delicious.

Honey

The combination of the sugar and honey give this cake an amazing flavor.

Shredded Zucchini

Cocoa Powder

I like to use an organic natural cocoa powder.

Salt

Baking Powder and Baking Soda

Step by Step Instructions for making this sourdough chocolate zucchini cake

The night before, mix the flour, water, oil, and sourdough starter in a large mixing bowl. Combine well. Cover with plastic wrap and allow to ferment on the counter overnight at room temperature.

The next day, preheat the oven to 350 degrees F.

Using a box grater or food processor with a grater, shred the zucchini and place in a colander.

Let the grated zucchini soak while you gather your other ingredients to remove the excess water.

In a separate bowl, mix together the rest of the ingredients. Whisk very well until completely combined.

Pour the wet ingredients into the bowl with the overnight fermented ingredients. This part can take a minute or 2 as it is a thick batter.

With a whisk, break up the fermented ingredients while stirring the wet ingredients into the mix. After a minute or 2, the mixture will come together into a batter.

You can also do this using a stand mixer. Pour the fermented portion in the bowl of a stand mixer with the paddle attachment and add the remaining ingredients. Turn on speed 1 and mix until well combined.

This is the stand mixer I recommend: Nutrimill Stand Mixer

Pour batter into a prepared pan. The one I use is 8×8 Glass Baking Dish Spray with oil and sprinkle with a bit of flour.

Bake for 40-45 minutes or until a toothpick or cake tester comes out clean.

Allow to cool on a wire rack completely before frosting with your favorite icing!

Variations

Add 1 cup chocolate chips for a deep chocolate flavor.

Scoop the batter into a 12 cup muffin tin and bake at 400 degrees F for 15 minutes for some delicious chocolate zucchini muffins!

Storage Tips

Store cake in an airtight container on the counter for 3-5 days.

Cake can be frozen unfrosted in freezer safe bag or container for up to 3 months.