Moist Chocolate Cake with Buttermilk and Zucchini

Preheat the oven to 180 °C (top/bottom heat). Line a baking pan (approx. 20 cm x 30 cm) with baking paper.

Grate the zucchini coarsely into a bowl, mix with salt, and let sit for approx. 5–6 minutes. Then firmly squeeze out the zucchini to remove excess water.

In a large bowl, mix baking cocoa, whole spelt flour, and baking powder. Peel the bananas, mash them finely with a fork, and add them to the flour mixture along with the buttermilk, egg, and rapeseed oil. Stir everything into a smooth batter.