Awesome: Chocolate Sourdough Zucchini Cake

Is it possible to have too much zucchini? Most gardeners who optimistically planted more than one hill will answer with a resounding "Yes!".
The glut may or may not last very long, but there is almost always a glut of zucchini. Not that I'm complaining. I wouldn't dare when my garden looks like this:
What were we thinking! They are not all zucchini plants. There are yellow crookneck, yellow straight and a pattypan squash there as well. Planting a seed is not a sure thing so multiple plants ensures a better chance of harvest. And when all goes well?
You bring in baskets of squash like this everyday! Before sneaking them onto neighbor's porches or heading to town to look for unlocked car doors, you may wish to try Chocolate Sourdough Zucchini Cake. It is an awesome addition to our summer menu. Because not everyone cooks with sourdough, I'll also include directions to make it without sourdough. You'll want to make it frequently during the zucchini glut!

Chocolate Sourdough Zucchini Cake
Preheat oven to 350 degrees. Prepare a 9 X 13 pan by lightly oiling or spraying with cooking spray.

Cream together:
1 3/4 cup sugar
1/2 cup vegetable oil
1/2 cup butter
2 eggs
Add:
2 cups flour
4 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

With mixer running, gradually add:
1 cup fresh sourdough

Stir in:
2 cups shredded zucchini

Pour batter into prepared pan.

Topping:
Mix together:
1 cup chocolate chips
2 tablespoons sugar
1/2 teaspoon cinnamon

Sprinkle over prepared 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.

Recipe adapted from Buhler Centennial Cookbook published in 1988.

Awesome!! It really is! Don't let your summer go by without making this cake.
"I'll eat your grass. I'll eat your weeds and maybe some flowers if you let me. But I will not eat your overgrown zucchini. Please don't ask again." --Snapper

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