First grate the courgettes in a bowl and mash the banana with a fork in another bowl.
Now mix the gluten-free flour, cocoa, baking powder, vanilla flavouring, salt and xylitol in a new bowl. Add the melted vegan butter and the oat vanilla milk and mix well.
Then mix in the grated courgettes and the mashed banana and mix everything together. Now fill the mixture into your oven dish.
Topping and baking
Finally, chop the dark chocolate into coarse pieces and spread them over your dough.
Bake your chocolate courgette cake for approx. 35-40 minutes at 180°. When testing with chopsticks, some dough may still stick to the cake so that it remains particularly moist. Leave to cool for approx. 15 minutes and as always: Enjoy to the fully fullest!