First of all wash the courgettes, peel them and grate them julienne with a grater with large holes.
Whip the eggs with the sugar and a pinch of salt until the mixture is puffy and fluffy, then add the flour, baking powder, cocoa, cinnamon and vanilla and mix.
Finally, add the chopped chocolate and courgettes.
Pour the mixture thus obtained into the mold lined with parchment paper and cook for about 45 minutes in a preheated convection oven at 180 ° C.
The chocolate and zucchini plumcake is ready: let it cool down at least before cutting it into slices and serving it.
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