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Moist Chocolate Cake with Buttermilk and Zucchini
4
(1)
65 min
Under an hour
Knuspr-Küche
Dieser saftige Schokoladenkuchen ist ein echtes Wunderwerk: Dank geraspelter Zucchini und Buttermilch bleibt er herrlich feucht, während reife Bananen für eine natürliche Süße sorgen. Ganz ohne raffinierten Zucker, dafür mit intensivem Kakao und knackigen Zartbitter-Stückchen – der perfekte gesunde Snack für die ganze Familie!
Preparation method
Preparation & Dough
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.
Chef's tip
The cake tastes almost even better the next day once it has fully set. It is best to store it in the refrigerator.
Ingredients
Nutritional values
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