- Preheat the oven to 180°C.
- Beat the Zùsto with the eggs. Add the sunflower oil and mix well.
- Press out excess moisture from the courgette and add the courgette.
- Then add the flour, cocoa powder, bicarbonate of soda, and salt and mix to a smooth batter.
- Put the batter in a greased and floured 23×23 cm baking tin (put a sheet of baking paper on the bottom if necessary). Bake for 30 minutes.
- Allow to cool, refrigerate for another 2 hours, cut into 16 pieces and serve.