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Moist Chocolate Cake with Buttermilk and Zucchini
(0)
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!
Ingredients
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.
240 min
Under an hour
