Chocolate Zucchini Cake

1. First, all dry ingredients are weighed and mixed together. Sift flour (starch), baking powder and cocoa powder beforehand if necessary.
2. Now peel the bananas and mash them as finely as possible with a fork in a deep plate.
3. Put the bananas, oil and vanilla extract in a mixing bowl and stir well, then whisk well for 2 minutes.
4. During this time you can preheat the oven. 180 ° top / bottom heat. … Brush the box cake tin with a little oil and dust with starch.
5. Gradually add the dry ingredients to the banana mixture and mix in.
6. In between, slice the zucchini over the fine grater and work in gradually like the dry ingredients.
7. Cut the chocolate into pieces and fold in with the spatula.
8. Pour the dough into the mold and put it in the oven on the middle rack.
9. Bake for about 50-60 minutes, depending on the oven.
10. Make a chopstick test and take the cake out of the oven. Let cool for about 5 minutes and then carefully turn over.
11. Now you have different options: Dust with powdered sugar. … let it cool down and cover with a chocolate icing. … cut into pieces warm and just enjoy.

Epilogue:

1. Since we had a surprise visit, I cut the cake warm. It is then still very soft and crumbles a bit, but the aroma of the warm banana is just delicious! When completely cold, the cake is cut-proof.
2. Since we don’t like cakes so sweet, 120g of sugar was enough for us. Those with a sweet tooth are welcome to increase the amount.
3. You may be wondering that the recipe does not use egg substitutes (such as chia seeds). This is the role of the bananas. They bind the dough and also give it a fantastic aroma. If you can’t tolerate bananas or don’t have any, you can grind 3 teaspoons of chia seeds and mix with 150 ml of water, let them swell a little. .. Applesauce can also be used for binding. I think that 6 tbsp should be enough here.
4. Of course you can also use normal flour and if you don’t like coconut flakes, you can replace it with other nuts / almonds or flour.