The Pioneer Woman Tasty Kitchen
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Chocolate Sourdough Zucchini Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Too many zucchini in your garden? Make this cake. It’s awesome. I’ve included directions to make it without sourdough if you don’t use it.

Ingredients

  • FOR THE CAKE:
  • 1-¾ cup Sugar
  • ½ cups Vegetable Oil
  • ½ cups Butter
  • 2 whole Eggs
  • 2 cups Flour
  • 4 Tablespoons Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Fresh Sourdough Starter
  • 2 cups Shredded Zucchini
  • FOR THE TOPPING:
  • 1 cup Chocolate Chips
  • 2 Tablespoons Sugar
  • ½ teaspoons Cinnamon

Preparation

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.

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Profile photo of lorelei

lorelei on 8.10.2017

This recipe is fabulous! Have made it many times this summer with our zucchini overflow and sourdough discard. Thanks so much for sharing!

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