Sourdough Zucchini Cake

This Sourdough Zucchini Cake is a delicious snacking cake that you won't be able to keep your hands off of! It's moist and fluffy, packed with zucchini, and has a hint of orange zest. It's made with sourdough discard, and dotted with chopped walnuts and raisins for extra flavor (they're optional). The sour cream frosting balances the sweetness and makes this a perfect snacking cake!

If you love this easy sourdough cake, you should also try my Sourdough Discard Carrot Cake!

Ingredients

There are only a few key ingredients you'll need to bring this delicious cake together.

• Zucchini: The zucchini will be shredded and drained for this recipe. I like to drain zucchini by shredding, then pressing in between layers of paper towels. You can also gather the shredded zucchini into a ball, wrap in paper towels, and wring out the liquid over the sink.
  • Looking for more zucchini recipes? Try these Sourdough Zucchini Waffles, too!
• Sourdough discard: This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
  • Learn more about how to make a homemade sourdough starter.
• Sour cream or cream cheese: The frosting for this zucchini cake can be made with either sour cream or cream cheese. I'm lactose intolerant, so I used Violife Just Like Sour Cream, a dairy-free sour cream, which worked well.
  • If you are making the frosting with cream cheese, a quick note that I did try this with Violife Just Like Cream Cheese and it did not produce the flavor or texture that I was looking for. If you're looking for a dairy-free frosting option, I'd go the sour cream route!

See full recipe below for detailed directions.

Substitutions & Variations

This is a very adaptable recipe and below are a few easy substitutions and variations you can try.

• Use active sourdough starter - While it's not needed for leavening purposes, you can use active starter instead of sourdough discard, if you prefer. To do so, replace the discard with active starter (200g). You do not need to change any other ingredients in the recipe.
• Use yellow squash - Zucchini and yellow summer squash are very similar, and you can use either in this recipe! Yellow squash will of course have a different color, and a slightly different flavor profile.
• Use sour cream or cream cheese for the frosting - The frosting will work well with either cream cheese or sour cream. I recommend the sour cream, but choose what suits your tastes best!
• Interested in a chocolate cake version? Try this Sourdough Chocolate Zucchini Cake.

I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!

How to Make Sourdough Zucchini Cake

The key to this recipe is removing the liquid from the zucchini and not overmixing the batter. The full recipe with detailed directions is at the bottom of this post.

1. Step 1: Whisk together the dry ingredients (minus the sugars).

2. Step 2: Shred and drain your zucchini.

3. Step 3: Mix together the wet ingredients.

4. Step 4: Fold in the shredded zucchini, walnuts and raisins (optional).

5. Step 5: Mix just until combined.

6. Step 6: Transfer to a 9x9-inch baking pan.

7. Step 7: Bake until a toothpick inserted in the center comes out clean, about 50-55 minutes. Let the cake cool (at least an hour), then spread with the frosting.

8. Step 8: Slice and serve!

How to Shred & Drain Zucchini

Shred the zucchini on the large holes of a box grater, or with the grater attachment on a food processor or other kitchen appliance.

To drain the zucchini there are a few options that I prefer:

• Press to drain: Shred the zucchini onto two layers of paper towels. Then, cover the zucchini with additional paper towels and press out as much moisture as possible. You may need to repeat with several paper towels on top as additional water presses out.
• Wring to drain: Gather the shredded zucchini into a ball and wrap in paper towels or a clean kitchen towel. Over the sink, squeeze to wring out as much moisture as possible.
  • This only works with strong paper towels. I do find that this method generally removes more moisture.

Storage

Room Temperature Storage: Store this Sourdough Zucchini Cake covered at room temperature for up to 3 days. Keep in mind that the "cut" side of the cake will dry out first. You can place a piece of plastic wrap on that side of the cake to try to prevent drying.

Freezer Storage: You can freeze the entire cake either before or after frosting.

• To freeze before frosting: Let the cake cool fully, then wrap the cake in plastic wrap, followed by aluminum foil (or a freezer-safe bag). Freeze for up to 3 months. You will frost the cake after thawing when you are ready to serve.
• To freeze after frosting: Freeze the full, frosted cake on a plate or baking sheet for about 60 minutes to set the frosting. Then, cut the cake into pieces (as you like, or leave the cake whole) and wrap the cake in plastic wrap, then aluminum foil (or a freezer-safe bag). Freeze for up to 3 months.
• Thawing frozen cake: When ready to serve, let the cake thaw in the fridge overnight or at room temperature for a few hours. Then, slice and serve.

Recipe FAQs

More Sourdough Discard Cake Recipes

If you tried this Sourdough Zucchini Cake Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!