Chocolate, Buttermilk, and Zucchini Cake

Preheat the oven to 180 °C and line a baking pan (approx. 20 cm × 30 cm) with parchment paper.

Grate the zucchini on a large grater into a bowl, add salt, and let it sit for 5–6 minutes to release water. Then, squeeze the zucchini well to remove excess liquid.

Meanwhile, in a large bowl, mix the cocoa, spelt flour, and baking powder. Peel the bananas, mash them with a fork, and add them to the bowl along with the buttermilk, egg, and rapeseed oil. Mix until you get a homogeneous batter. Add the coarsely chopped chocolate and the well-grated and squeezed zucchini. Mix again and pour the batter into the prepared pan.