Moist Chocolate Cake with Zucchini and Buttermilk

Preheat the oven to 180 °C and line a baking tray of approx. 20x30 cm with baking paper.

Grate the zucchini into a bowl using a large-holed grater, sprinkle with a little salt, and let it sit for 5-6 minutes to release its liquid. Then thoroughly squeeze out the excess water.

In a large bowl, mix the dry ingredients: whole spelt flour, cocoa powder, and baking powder. Peel and mash the bananas with a fork, then add them to the flour mixture along with the buttermilk, egg, and rapeseed oil. Mix until a smooth batter forms.