5.0 from 3 votes
Better than Anything Zucchini Poke Cake
A moist chocolate zucchini cake soaked in caramel and topped with Cool Whip and toffee bits.
Prep Time
30 mins
Cook Time
30 mins
chill time
2 hrs
Total Time
3 hrs
Servings: 16 servings
Calories: 358 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup milk
- 2 cups peeled and shredded zucchini, about 2 small zucchinis
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
For Topping
- 1 (20-ounce) bottle caramel syrup
- 1 (8-ounce) container thawed whipped topping
- ½ cup Heath Chocolate Toffee Bits, or crushed Heath candy bars
Instructions
- Preheat the oven to 350 degrees Fahnreheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside.
- Add ½ cup vegetable oil, 1 ½ cups granulated sugar, 1 large egg, 2 teaspoons vanilla extract, and ½ cup milk to a large bowl and whisk together until combined. Stir in 2 cups peeled and shredded zucchini,
- In medium bowl whisk together 2 cups all-purpose flour,½ cup unsweetened cocoa powder, 1 ½ teaspoon baking soda, and ½ teaspoon salt. Add the flour mixture to the zucchini mixture and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool for at least 20 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake, being careful not to poke all the way down to the bottom. Pour 1 (20-ounce) bottle caramel syrup all over the cake, filling in all the holes. I usually reserve a little bit of the caramel to drizzle on top of the cake.
- Cover the cake and refrigerate it for at least 2 hours or overnight.
- Before serving top the cake with 1 (8-ounce) container thawed whipped topping, ½ cup Heath Chocolate Toffee Bits,, and any reserved caramel syrup. Slice and serve.
Cup of Yum
Nutrition Information
Calories
358kcal
(18%)
Carbohydrates
61g
(20%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
21mg
(7%)
Sodium
326mg
(14%)
Potassium
156mg
(4%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Vitamin A
188IU
(4%)
Vitamin C
3mg
(3%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 358
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 326mg | 14% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.