Chocolate Cake with Buttermilk

12 SERVINGS

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INGREDIENTS

200 g zucchini
15 g Dutch cocoa
180 g whole grain spelt flour
6 g baking powder
2 large bananas (2× approx. 140 g)
200 ml buttermilk
1 egg size M
2 tablespoons canola oil
60 g dark chocolate (at least 70% cocoa, coarsely chopped)
1⁄2 teaspoon salt

INSTRUCTIONS

1
First, preheat the oven to 180 °C and line a baking tray (20 cm × 30 cm) with baking paper.
2
Grate the zucchini coarsely into a bowl, add salt, and let it sit for 5–6 minutes to release water. Then remove the excess water from the zucchini.
3
Meanwhile, in a larger bowl, mix cocoa, spelt flour, and baking powder. Peel the bananas, mash them with a fork, and add them to the bowl along with 200 ml of buttermilk, 1 egg, and 2 tablespoons of canola oil. Mix into a smooth batter and add coarsely chopped chocolate and coarsely grated zucchini with all the liquid removed. Stir and pour the batter onto the prepared tray.
4
Place the tray in the oven and bake the batter at 175–180 °C for 40–45 minutes. Let the baked cake cool before slicing and serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.