Moist Chocolate Cake with Buttermilk and Zucchini

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.