Fudgy chocolate slices with zucchini and cherries

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Looking for a healthy dessert that is moist and full of flavour? This chocolate gingerbread with zucchini and summer fruits will delight you with its simplicity and texture. Sweetened just slightly, softened with kefir and topped with cherries or jam - perfect as a quick snack, breakfast with coffee or a healthy dessert for summer. And the bonus? No one will know there's zucchini in it!

Finished in 45 minutes

Portion of 12 pieces

Difficulty simple

Ingredients

For the dough:

2 eggs size M
90 ml kefir
2-3 tablespoons cane sugar
100 g flour (oat, spelt or combination)
1-2 tablespoons cocoa
2 teaspoons baking powder
1 smaller zucchini
gingerbread spices (optional)
50 g dark chocolate

Above:

100 g cherries
red currants or jam

Method

Preheat the oven to 180 °C and line the tin with baking paper or lightly grease with oil.
Finely grate the zucchini and squeeze out the juice (just partially if you want the slices to be softer).
Beat the eggs with the sugar until light and frothy, add the kefir and mix.
Stir in flour, cocoa, baking powder and gingerbread spice.
Finally, add the squeezed zucchini and chopped chocolate. A smooth dough is formed.
Pour the batter into the prepared tin, top with cherries and a few currant balls or spoonfuls of jam.
Bake for approximately 30-35 minutes. The finished gingerbread can be recognized by a dry skewer. Let cool and cut into cubes.

Tips and tricks

For extra juiciness, you can add 1 tablespoon of melted coconut oil to the batter.
It also tastes great with raspberries or blueberries instead of cherries.
If you want a gluten-free recipe, just use finely ground oatmeal (gluten-free).