Chocolate Sourdough Zucchini Cake

Preheat oven to 350 F. Prepare a 9 X 13 pan by lightly oiling or spraying it with cooking spray. Set aside. Shred a medium sized zucchini–you’ll need 2 cups.

In a large bowl cream together sugar, oil, butter and eggs. Add flour, cocoa powder, baking powder, baking soda and salt and mix to combine. With mixer running, add sourdough starter. Stir in shredded zucchini. Pour into prepared pan.

In a small bowl mix together topping ingredients and sprinkle over the top of the 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 starter.

Recipe adapted from Buhler Centennial Cookbook published in 1988.