Name: Quick and Easy Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Whole wheat flour; 40g cocoa powder; 4g Baking powder; 2.5ml baking soda; 2.5ml Fine sea salt; 200g banana; 115g squash; 2 pcs egg; 115g Plain yogurt; 80g chocolate beans

Quick and Easy Cake

1. It must be a ripe banana. My banana is small and I used a little more than two.

2. This kind of zucchini with green skin is the best and has less water content.

3. Rub into filaments.

4. Weigh the whole wheat flour. I have some grains.

5. Add cocoa powder, baking soda, fine sea salt.

6. Stir well.

7. Cover the mold with greased paper. The cake is relatively soft after being baked, and it is easy to demould be dragged by grease paper.

8. Mix bananas, eggs, and yogurt. (The bananas should be mashed with a spoon in advance, I forgot.) The yogurt used is blueberry flavor.

9. After stirring it into a paste, add the chocolate beans. Leave a part to sprinkle on the surface.

10. Add the zucchini shreds.

11. Stir slightly.

12. Then pour it into the dry ingredients, stir it slightly, don’t over-stir it, it’s okay if it’s a little dry powder, and when it’s all stirred, the finished product is definitely not fluffy.

13. Use a spatula to transfer the cake batter to the mold. Smooth the surface.

14. Bake for 55 to 60 minutes in the oven at 175 degrees, middle level. Use a toothpick to pierce the center of the cake and bake it if there is no batter. After it is out of the oven, put it in the mold for 5 minutes, then lift the cake out and let it cool at room temperature for about 1 hour. Slicing after cooling. After storing in the refrigerator, the soft taste can be restored by microwave.

Tips:
1. The mold I use is 20cm✖️10cm.
2. The zucchini must be put in, it can't taste its original flavor, but it increases the moisture.
3. Bananas must be well-ripe.
4. The baked cake is fluffy, not heavy and sticky. So the most important thing to make this cake is to stir, don't overdo it! Ten million!