Awesome: Chocolate Sourdough Zucchini Cake

Is it possible to have too much zucchini? Most gardeners who optimistically planted more than one hill will answer with a resounding "Yes!".
The glut may or may not last very long, but there is almost always a glut of zucchini. Not that I'm complaining. I wouldn't dare when my garden looks like this:
What were we thinking! They are not all zucchini plants. There are yellow crookneck, yellow straight and a pattypan squash there as well. Planting a seed is not a sure thing so multiple plants ensures a better chance of harvest. And when all goes well?
You bring in baskets of squash like this everyday! Before sneaking them onto neighbor's porches or heading to town to look for unlocked car doors, you may wish to try Chocolate Sourdough Zucchini Cake. It is an awesome addition to our summer menu. Because not everyone cooks with sourdough, I'll also include directions to make it without sourdough. You'll want to make it frequently during the zucchini glut!

Chocolate Sourdough Zucchini Cake
Preheat oven to 350 degrees. Prepare a 9 X 13 pan by lightly oiling or spraying with cooking spray.

Cream together:
1 3/4 cup sugar
1/2 cup vegetable oil
1/2 cup butter
2 eggs
Add:
2 cups flour
4 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

With mixer running, gradually add:
1 cup fresh sourdough

Stir in:
2 cups shredded zucchini

Pour batter into prepared pan.

Topping:
Mix together:
1 cup chocolate chips
2 tablespoons sugar
1/2 teaspoon cinnamon

Sprinkle over prepared cake.

Bake for 40-45 minutes

To make without sourdough:
Increase flour to 2 1/2 cups and add 1/2 cup buttermilk instead of sourdough.

Recipe adapted from Buhler Centennial Cookbook published in 1988.

Awesome!! It really is! Don't let your summer go by without making this cake.
"I'll eat your grass. I'll eat your weeds and maybe some flowers if you let me. But I will not eat your overgrown zucchini. Please don't ask again." --Snapper

5 comments:

  1. Thank you for this recipe which includes not only zucchini but sourdough! It is simply scrumptious and hard to resist having seconds or thirds. I used a little less sugar and 2 Tablespoons additional cocoa powder and for topping I used chocolate chips, chopped pecans and omitted the cinnamon and sugar. Irresistible. Thanks for this delicious recipe!

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    1. Glad you enjoyed the cake and made it your own by making a few changes.

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  2. Hello!
    I've made this cake three times, my family and friends love it. However, when I made it yesterday it came out moist, delicious and tender as usual, but didn't hold together! What a surprise, it just came apart in crumbles (but not dry). Any tips or hints to help it hold together better? Many Thanks, Zoë

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    1. Hi, Zoe
      So glad you've enjoyed this recipe. Our family loves it too. I'm not sure why your cake didn't hold together. Something makes me wonder about the eggs, but I don't really know. I think we've all had the experience when a recipe didn't turn out quite as expected. I hope you'll try the recipe again with better luck.

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    2. I had wondered about the eggs as well, but don't quite know what...! Of course I will continue to make this recipe because delicate (or typically not) it is so delicious. Thanks Bev!

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