Sourdough Chocolate Zucchini Cake
A decadent recipe for Sourdough Chocolate Zucchini Cake topped with a chocolate buttercream frosting. Perfect for dessert or a special occasion, and packed with zucchini (and you'd never know it!)
Servings: 16
Calories: 288kcal
Ingredients
For the Cake
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teapsoon espresso powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil or other neutral oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups zucchini shredded and drained
- 1 cup chocolate chips optional
For the Frosting
- ½ cup unsalted butter softened
- 1 ¾ cups confectioner's sugar
- ⅓ cup cocoa powder
- 2-3 Tablespoons milk non-dairy or regular dairy
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350℉. Grease and line a 9-inch springform pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt.
- Shred the zucchini on the large holes of a box grater, then drain slightly (you don't need to remove all liquid, just some). To drain, press the shredded zucchini between layers of paper towels. Set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, sourdough discard, eggs, and vanilla extract until combined. Fold in the shredded zucchini (and chocolate chips, if using).
- Fold the dry ingredients into the wet ingredients, mixing until nearly combined. Fold in the zucchini and mix until combined. The batter should be somewhat thick.
- Transfer the batter to the prepared baking pan, making sure to spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan, then remove the ring and transfer to a cooling rack to cool fully before icing.
- To make the icing, use a hand-held mixer to cream the butter in a medium-sized bowl until light and fluffy, 1-2 minutes. Slowly add the confectioner's sugar and cocoa powder, mixing until combined. Add the vanilla extract and 2 Tablespoons of milk, mixing until a smooth icing forms. Add more milk only if needed (the icing should be thick, but spreadable).
- Spread the icing on the cooled cake, then slice and serve.
Video
Notes
To make this recipe with active sourdough starter, replace the sourdough discard with active starter (200g). You do not ned to make any other changes to the recipe.
If you're looking for a non-chocolate zucchini cake option, try my Sourdough Zucchini Cake!
Nutrition
Calories: 288kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 160mg | Potassium: 166mg | Fiber: 2g | Sugar: 20g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg
