Moist Chocolate Zucchini Cake with Buttermilk

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

Coarsely grate the zucchini into a bowl, lightly salt, and let it sit for about 5–6 minutes to draw out water. Then firmly squeeze the grated zucchini in a clean kitchen towel to completely remove the excess liquid.

In a large bowl, mix cocoa powder, whole wheat 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.