Ingredients (16 pieces):
100 g dark chocolate (min. 70% cocoa content)
300 g courgettes
150 g ground walnuts
350 g wholemeal spelt flour
15 g cocoa
¼ teaspoon cinnamon
3 teaspoons baking powder
4 eggs
140 g sugar
10 g vanilla sugar
150 g rapeseed oil
250 g yoghurt

Preparation:
Preheat the oven to approx. 180 °C (top/bottom heat) and line a deep baking tray with baking paper. Roughly chop the chocolate and set aside. Grate the courgette and squeeze it out in a clean tea towel. Mix the walnuts, flour, cocoa, cinnamon and baking powder in a bowl. Melt the chocolate in a bain-marie (water must not boil) and leave to cool slightly. Beat the eggs, sugar and vanilla sugar with a mixer until frothy and mix in the melted chocolate. Fold in the oil, drained courgettes, sour cream and the flour mixture. Spread the batter on the prepared baking tray and bake for approx. 35-40 minutes.

Tip:
Enjoy with fresh berries or fruit topping.