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Sourdough Chocolate Zucchini Cake


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!

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!

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

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:

  1. Flour (I use freshly milled hard white wheat. You can use all purpose or store bought whole wheat)
  2. Water
  3. Oil
  4. Sourdough starter
  5. Egg
  6. Milk
  7. Sugar
  8. Honey
  9. Zucchini, shredded
  10. Cocoa
  11. Salt
  12. Baking powder
  13. Baking soda

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

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

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. 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.

Prepare a baking dish. The one I use is 8×8 https://amzn.to/3pGNLOK Spray with oil and sprinkle with a bit of flour.

Pour the batter into the prepared baking sheet.

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

Allow to cool completely before frosting with your favorite icing!

Top with frosting of your choice!

Sourdough Chocolate Zucchini Cake

Delightfully sweet and moist. The perfect birthday cake!
Prep Time 5 minutes
Course Dessert


  • 1 Large mixing bowl
  • 1 8×8 baking dish


  • 2 cups flour
  • 1/2 cup sourdough starter
  • 1/2 cup water
  • 1/2 cup oil
  • 1 egg
  • 1/2 cup honey
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup cocoa
  • 1/2 cup shredded zucchini
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda


  • The night before mix flour, starter, water, and oil in a large mixing bowl.
  • Cover and allow to ferment on counter for 8-24 hours.
  • The next day, preheat the oven to 350 degrees F.
  • In a separate bowl, mix the remainder of the ingredients well.
  • Add the new mixture to the overnight mixture. This will take a minute or 2. Use a whisk and break up the fermented mixture while stirring in the liquid ingredients. Whisk until completely combined.
  • Prepare 8×8 baking dish by spraying with oil and dusting with flour.
  • Pour batter into baking dish.
  • Bake 40-45 minutes or until a toothpick comes out clean.
  • Allow to cool completely before frosting with your favorite icing.

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  1. Mary, I can’t wait to try this recipe sounds delish! I’m fermenting bread now for an overnight loaf. 1 of the cups I used for the 1st time is Einkorn flour, hope it turns out yummy. Thanks so much for all your instructions & video’s that really help
    Making a smooth transition. ♥️

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