Super moist and indulgent Chocolate Zucchini Cake. Made with 2 cups of shredded zucchini (you can't taste it), this is the most decadent way to eat your greens! It's unbelievably delicious and I'll show you exactly how to make it! The real secret behind it are the hidden vegetables inside. This delicious cake is made with fresh summer zucchini and pantry basics.

I love to cook meals that don't have fancy ingredients. I want to make good food using simple ingredients, that you can find in most North American homes. Meal prep shouldn't take forever, making food should be an easy enjoyable task!

Come watch and you can make zucchini cake in no time!

HERE ARE A FEW OF MY FAVOURITE THINGS: [ Ссылка ]

00:00
02:02 Grating the Zucchini
02:31 How to make Buttermilk
03:44 Wet Ingredients
05:35 Adding Zucchini
05:51 Dry Ingredients
07:24 Ready to go into the bundt pan
08:05 Into the Oven
08:29 Finished Chocolate Zucchini Cake

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All photos and video properties are original productions of, created by, and exclusive property of Keri Pratt, and owned and operated by Keri Pratt. I am submitting on behalf of myself. This video is not sponsored and all opinions are my own.

THANK YOU SO MUCH FOR WATCHING!

Chocolate Zucchini Cake Recipe:
3 large Eggs
1 Tbsp. Vanilla Extract
1 1/2 cups Sugar
3/4 cup Buttermilk
1/2 cup Oil
2 cups Shredded Zucchini
1 1/2 cup Flour
1/2 cup Cocoa Powder
3/4 tsp Salt
1 tsp. Baking Soda
1/4 tsp Baking Powder

1. Preheat oven to 350 F. lightly grease a 9x13 pan with cooking spray, ( I used a bundt pan)
2. In a large bowl whisk together the eggs, vanilla, sugar, buttermilk and oil.
3. Stir in the shredded zucchini.
4. Add the flour, cocoa powder, salt, soda and baking powder.
5. Stir until just combined and no dry streaks remain.
6. Spread batter evenly in the pan and bake for 25-35 mins until top springs back lightly to the touch and a toothpick comes out clean.
7. Let cool completely.
8. Serve alone, with chocolate frosting or some whip cream.

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