Chocolate Zucchini Fermented Cake

Source

Kally based on a standard recipe

Prep Time

Cook Time

50 min

Total Time

50 min

Ingredients

Display units in Metric

Serves Change

¹⁄₂	cup	Natural yeast starter
¹⁄₂	cup	water
2 ¹⁄₄	cup	fresh finely ground wheat flour can be half wheat and half white flour
¹⁄₂	cup	cocoa powder
¹⁄₂	cup	honey raw
³⁄₄	cup	raw sugar or more depending on sweetness
¹⁄₂	cup	olive oil or coconut oil
¹⁄₂	cup	butter softened or melted
1	tsp	baking soda
1	tsp	Salt Himalayan, fine ground
3	eggs
1	tsp	vanilla extract
¹⁄₂	cup	buttermilk
2	cups	Squash, Zucchini shredded
1	cup	chocolate chips or carob chips

Put your natural yeast starter in a bowel with a lid. Add the water, flour, cocoa, honey, sugar, olive oil, and butter. Mix together. Put lid on bowl and set aside for 10 to 12 hours. More fermentation makes a stronger flavor and less fermentation is a less sour taste.

After your cake is done fermenting you will now finish adding ingredients and bake your cake. I like to start this early in the morning and then bake it with dinner. You then get to eat nice warm cake that doesn't need frosting.

Now preheat oven to 325 degrees after your batter has been fermenting.

Grease a 9 by 13 inch baking pan. You don't need to dust with flour, just cover with butter or oil. It may not dump out of the pan to place on a separate platter.

Beat your eggs and add them to the batter. Add your vanilla, and half the zucchini and mix in. Add the buttermilk and mix. Add your salt and baking soda and mix well. Add the remaining zucchini.

Pour the batter into your greased pan. Add the chocolate chips all over the top.

Bake in your preheated oven for 50 minutes. Remove when a tooth pick is nearly clean.

It is wonderful served warm.

Put your natural yeast starter in a bowel with a lid. Add the water, flour, cocoa, honey, sugar, olive oil, and butter. Mix together. Put lid on bowl and set aside for 10 to 12 hours. More fermentation makes a stronger flavor and less fermentation is a less sour taste.
After your cake is done fermenting you will now finish adding ingredients and bake your cake. I like to start this early in the morning and then bake it with dinner. You then get to eat nice warm cake that doesn't need frosting.
Now preheat oven to 325 degrees after your batter has been fermenting.
Grease a 9 by 13 inch baking pan. You don't need to dust with flour, just cover with butter or oil. It may not dump out of the pan to place on a separate platter.
Beat your eggs and add them to the batter. Add your vanilla, and half the zucchini and mix in. Add the buttermilk and mix. Add your salt and baking soda and mix well. Add the remaining zucchini.
Pour the batter into your greased pan. Add the chocolate chips all over the top.
Bake in your preheated oven for 50 minutes. Remove when a tooth pick is nearly clean.
It is wonderful served warm.

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