Chocolate sourdough zucchini cake is rich with a deep chocolate flavor, perfectly moist crumb and topped with a downright delicious chocolate whipped cream. The perfect cake for a party or family gathering.
Preheat the oven to 350 degrees and prepare a 9 by 13 pan, affiliate link, by spraying with non-stick cooking spray.
Finely shred the zucchini on a box grater until you have 2 cups of shredded zucchini. Set aside.
In a large bowl, whisk together the eggs. Add the buttermilk, oil and granulated sugar. Whisk to combine. Pour in the sourdough discard and vanilla extract. Whisk until completely incorporated and smooth.
In a small bowl, use a fork to incorporate the flour, cocoa powder, salt, baking soda and baking powder. Fluff with a fork until completely combined.
Pour the dry ingredients on top of the liquid ingredients and mix together with a wooden spoon or spatula. Add the shredded zucchini and mix together until just incorporated.
Pour the batter into the prepared pan and bake for about 30 minutes. Stick a knife or toothpick in the middle of the cake to check for doneness. The cake will be very moist, rise and spring back lightly when touched with your finger. Once baked through, allow the cake to cool.
Chocolate Whipped Cream topping
Using wire beaters, whip together the heavy cream, cocoa powder and powdered sugar until thick and creamy. Add the vanilla extract and mix until incorporated. Dollop on top of each slice of cake.
Notes
Buttermilk Substitution: Mix together 1/4 cup sour cream with 1/4 cup milk and replace for the buttermilk if you don't have it on hand.Sourdough Discard: The discard I use is 100% hydration. I prefer using discard that has not been sitting long in my fridge in this recipe for less sour undertones. You can also substitute sourdough starter for the discard.Flour: When I measure flour, my 1 cup weighs about 5.3 ounces.