Sourdough Zucchini Cake

 

Mix together:

1/4 cup grassfed butter

1/4 cup raw cane sugar

1/2 cup maple syrup

1 cup sourdough starter

2 pastured eggs

1 tsp unrefined salt

3/4 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

2 tsp vanilla

1 1/2 cups all purpose flour

1 cup rolled oats

1 cup chopped pecans

1 cup chocolate chips

At this point you can go ahead and add your zucchini & cook it up! I used 3 cups shredded zucchini - use what you have on hand but I think 4 cups would be about max for this recipe.

For full fermentation you can store your batter in the fridge overnight 10-12 hours then bake the next day. I usually cook one loaf immediately & fully ferment the rest of the batter in the fridge for another loaf or you can use the batter to make muffins the next day! 

Split the final mix into 2 well-oiled bread pans (I like to grease mine with coconut oil) & put them into a 400° oven for 60 minutes til a toothpick comes out clean.

Allow to cool for 10 minutes before removing from the pan. Then set your loaves on a wire rack to cool for an hour if you can. I put mine back in the glass pan they cooked in with a lid after 1 hour & they store great that way!