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Moist Chocolate Cake with Buttermilk and Zucchini
(0)
65 min
Under an hour
Knuspr-Küche
Dieser saftige Schokoladenkuchen ist die perfekte Kombination aus Genuss und bewusster Ernährung. Dank geraspelter Zucchini und reifer Bananen wird der Teig herrlich feucht, ganz ohne zugesetzten Industriezucker. Zarte Buttermilch und herbe Zartbitterschokolade runden das Geschmackserlebnis ab – ein idealer Snack für die ganze Familie, der garantiert jedem schmeckt!
Ingredients
Preparation method
Preheat the oven to 180 °C and line a baking dish (approx. 20 cm x 30 cm) with baking paper.
Grate the zucchini coarsely into a bowl, add a pinch of salt, and let it sit for approx. 5–6 minutes. Then thoroughly squeeze out the excess water from the grated zucchini.
In a large bowl, mix the baking cocoa, whole spelt flour, and baking powder. Peel the bananas, mash them with a fork, and add them to the bowl along with the buttermilk, egg, and rapeseed oil. Stir everything into a smooth batter. Finally, fold in the coarsely chopped chocolate and the squeezed grated zucchini.
Chef's tip
Use very ripe bananas for natural sweetness, as the recipe contains no added sugar.
240 min
Under an hour
