Zucchini Gingerbread

INSTRUCTIONS

• 1
  Preheat the oven to 170 °C.
• 2
  Wash, clean, grate the zucchini, and lightly salt it. Set aside to sweat out excess water.
• 3
  Meanwhile, sift the spelt flour into a large bowl, add Dutch cocoa, gingerbread spice, baking powder, baking soda, and salt.
• 4
  In another bowl, whisk coconut oil with eggs, milk, and honey.
• 5
  Combine the contents of both bowls to create a batter. Squeeze out excess water from the zucchini and mix it into the batter.
• 6
  Line a baking tray (25 × 25 cm) with baking paper and pour the batter onto it. Place the tray in the oven and bake at 160–170 °C for 30–40 minutes.
• 7
  Meanwhile, melt the dark chocolate over a water bath. Prepare a pot and a glass or stainless steel bowl that can be placed in the pot without touching its bottom. Pour a small amount of water into the pot (just enough so that the water level does not touch the bottom of the bowl later) and heat it so that the water gently boils. Break the chocolate into the bowl. Once the water in the pot starts boiling, reduce the heat to a low setting, carefully place the bowl with the chocolate into it, and let the mixture slowly melt over the hot steam while stirring constantly.
• 8
  Pour the melted dark chocolate over the finished gingerbread and serve.