Chocolate Sourdough Zucchini Cake by Amy Bakes Bread

Ingredients

• 120g (1/2 cup) sourdough discard
• 2 large eggs
• 125g (1/2 cup) buttermilk
• 115g (1/2 cup) vegetable oil
• 325g (1 1/2 cups) granulated sugar
• 12g (1 tbsp) vanilla extract
• 145g (1 cup) all-purpose flour
• 60g (1/2 cup) cocoa powder
• 7g (1 tsp) salt
• 6g (1 tsp) baking soda
• 3g (1/2 tsp) baking powder
• 240g (2 cups) finely shredded zucchini
• 240g (1 cup) heavy whipping cream (for topping)
• 30g (1/4 cup) cocoa powder (for topping)
• 30g (1/4 cup) powdered sugar (for topping)
• 2g (1/2 tsp) vanilla extract (for topping)

Instructions

1. Preheat oven to 350°F (175°C) and line a 9x13 inch pan with parchment paper.
2. Finely shred the zucchini using a box grater and set aside.
3. Whisk together sourdough discard and eggs in a large bowl. Add buttermilk, oil, sugar, and vanilla, whisking until smooth.
4. In a separate small bowl, fluff together flour, cocoa powder, salt, baking soda, and baking powder.
5. Add dry ingredients to the wet mixture and stir with a spatula until just combined. Fold in the shredded zucchini.
6. Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before topping.
8. For the topping, whip heavy cream, cocoa powder, and powdered sugar until thick and creamy, then fold in vanilla.