Zucchini cake with buttermilk

Ingredients for 1 servings:

• 450 g zucchini
• 375 g flour
• 30 g baking cocoa
• ½ pack of baking powder
• 1 tsp, leveled baking soda
• 2 vanilla pods or 2 tsp vanilla powder
• 1 pinch of salt
• 170 g butter
• 180 ml oil, neutral
• 200 g sugar
• 1 packet of vanilla sugar
• 3 large eggs
• 200 ml buttermilk
• 100 g dark chocolate
• 150 g nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

perfectly chocolatey, with nuts

Line a baking sheet with parchment paper. Grate the zucchini and finely chop the nuts and chocolate. Melt the butter. Preheat the oven to 160°C (top/bottom heat). In a bowl, combine the sifted flour with the baking powder, baking soda, cocoa powder, vanilla, and salt. In a second large bowl, mix the melted butter with the oil, sugar, and vanilla sugar. Add the eggs one at a time, beating each egg for about 30 seconds. Then add the buttermilk. Pour the flour mixture into the bowl and mix well to remove any lumps. Then fold in the grated zucchini, chocolate, and nuts with a large spoon. Spread the batter evenly on the baking sheet. Bake in the preheated oven at 160°C (top/bottom heat) for 45 minutes on the middle rack. This fluffy cake tastes great warm from the tray and will be moist but still light once it has cooled.