Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 115 g oil, neutral in taste, e.. rapeseed oil or sunflower oil
- 220 g suar
- 5 g bourbon vanilla flavor
- 1 ½ m. Banana (s), better ripe than green
- 250 g zucchini, rouhly rated
- 150 grams flour
- 50 g bakin cocoa
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ cinnamon powder
- 1 pinch (s) salt
- 200 g dark chocolate, chopped, vean
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Chop the chocolate, coarsely grate the zucchini and puree the bananas with a hand blender. Mix the oil, sugar, vanilla flavor and mashed bananas together well. Stir in the grated zucchini.
- Mix the flour, cocoa, baking powder, cinnamon and salt in a separate key. Fold the dry ingredients and then the chopped chocolate into the liquid ingredients.
- Put the dough in an oiled and floured 2 liter loaf pan and bake on the middle rack for 60 minutes. After baking, let the cake cool in the tin for 30 minutes before turning it out.
- The cake tastes best after being wrapped in cling film in the refrigerator overnight. If you keep it in this form, it will still be juicy even after more than a week.
- For a vegan cake you should make sure that the chocolate used does not contain any milk components. If the cake doesn`t have to be vegan, the bananas can be replaced with three eggs.
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