Chocolate Buttermilk Cake

First, preheat the oven to 180 °C and line a baking sheet (20 cm × 30 cm) with parchment paper.

Grate the zucchini coarsely into a bowl, add salt, and let it sit for 5–6 minutes to release water. Then, squeeze out the excess water from the zucchini.

Meanwhile, in a large 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 rapeseed oil. Mix into a smooth batter, then add coarsely chopped chocolate and coarsely grated zucchini, drained of all liquid. Stir and pour the batter onto the prepared baking sheet.