Zucchini Gingerbread

INSTRUCTIONS

• 1
  Preheat the oven to 170 °C.
• 2
  Wash, clean, grate the zucchini and lightly salt it. Set aside to release 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 the coconut oil with eggs, milk, and honey.
• 5
  Combine the contents of both bowls to form 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 bain-marie. For the bain-marie, 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 (only enough so that the water level does not later touch the bottom of the bowl) and heat it so that the water gently simmers. Break the chocolate into the bowl. Once the water in the pot begins to boil, reduce the heat to low, carefully place the bowl with chocolate into it, and, stirring constantly, let the mixture slowly melt over the hot steam.
• 8
  Pour the melted dark chocolate over the finished gingerbread and serve.