Gluten-Free Chocolate Loaf with Zucchini

Ingredients

• 2 eggs
• 1 ripe banana (90 g) or 90 g of apple puree
• 1/2 zucchini (about 125 g)
• 90 g buckwheat flour
• 3 tablespoons of cocoa
• 80 ml kefir
• 30 g melted chocolate
• 2 teaspoons baking powder
• 30–40 g coconut or cane sugar
• cherries for garnish (about 100 g)
• optional: a teaspoon of vanilla extract

Serving suggestion :

• wild berry jam
• whipped cottage cheese with vanilla
• Optional: sugar for sprinkling

Method

1. Preheat the oven to 175 °C, using both top and bottom heat. Line a small baking pan, approximately 20 × 20 cm, with parchment paper. You can also use a small loaf pan, but the cake will take a little longer to bake in it.
2. Finely grate the zucchini and gently squeeze out the excess water with your hands. It doesn't have to be completely dry, but no liquid should be dripping from it.
3. Melt the chocolate in a double boiler or carefully in the microwave, and let it cool slightly.
4. Mash the banana finely with a fork. Add the egg, sugar, kefir, and vanilla extract (if using). Mix everything well with a whisk, and finally stir in the melted chocolate.
5. In a separate bowl, mix together the buckwheat flour, cocoa, baking powder, and a pinch of salt. Add the dry ingredients to the liquid mixture and stir briefly, just until a smooth batter forms. Finally, fold in the grated zucchini and about half of the cherries.
6. Transfer the batter to the prepared pan, smooth the surface, and top with the remaining cherries. You can also add a few pieces of chopped chocolate, if desired.
7. Bake for about 27–32 minutes. A skewer inserted into the center should not be coated with raw dough, though a few soft crumbs may remain on it. In a loaf pan, allow about 35–45 minutes, depending on its size.
8. Let the cake cool in the pan for at least 15 minutes, then carefully transfer it to a cooling rack. It’s best to let it cool almost completely before slicing so that its texture firms up.