I don’t grow zucchini in our garden. Jeff isn’t a big fan of it, except in bread, so I just don’t worry about planting it in our vegetable patch. Despite not growing it, however; I’m never lacking any – all those other home gardeners who grew too much are always willing to share. I shred it and freeze the shreds in 2 cup portions. This way I can just thaw it out and dump into my recipes during the long Montana winters.
Yesterday, faced with my sourdough cast-off and some frozen zucchini I came up with the following recipe. It was pretty yummy if I do say so myself. I think a little sweet, spicy glaze would be awesome drizzled over the top. In the future, I will be trying that.
Sourdough Zucchini Cake
1 Cup Cast-Off Sourdough Starter*
1/3 Cup Butter
1 Cup Sugar
1 Tablespoon Vanilla Extract
2 Cups Shredded Zucchini (I used defrosted bits that I’d frozen last summer)
1 1/2 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Preheat oven to 350 Degrees. Butter & flour a bundt pan.
Cream together the butter & sugar. Add the sourdough starter, egg, and vanilla beating until thoroughly incorporated. Add the flours, baking powder, and baking soda. Mixing well. Fold in the shredded zucchini.
Pour into prepared pan. Bake for about 45 minutes, an inserted toothpick will come out clean. Allow to cool on in pan for 15 minutes, before turning out to a cake plate to cool completely.
*I use a whole wheat sourdough starter, if you use a white flour starter you might want to decrease the all-purpose flour and increase the whole wheat flour. Or not… you decide.