Blueberry Zucchini Poke Cake
User Reviews
4.9
36 reviews
Excellent
Blueberry Zucchini Poke Cake
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Blueberry Zucchini Poke Cake is tender, moist, and delicious. Made with zucchini, blueberries, and fresh lemon, this cake is incredible!
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Ingredients
- 3 eggs lightly beaten
- 1 cup olive oil
- 1 tablespoon vanilla extract
- 1-2 cups white granulated sugar 1 cup is enough, 1 1/2 is medium sweet, and 2 cups is very sweet
- 2 cups finely shredded and drained zucchini
- zest from one lemon
- Juice from one lemon
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 pint fresh blueberries save about 10-12 for garnish
White Chocolate Mixture:
- 14 oz sweetened condensed milk
- 1½ cups white chocolate chips
Frosting:
- 8 oz cream cheese room temperature
- 1 cup unsalted butter, room temperature 2 sticks or 226 grams
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar more if needed to thicken
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
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Instructions
- Preheat the oven to 350°F. Place the oven rack in the middle of the oven.
- Spray a 9x13 inch cake pan with non-stick baking spray and set aside.
- Grate the zucchini, then place it between cloth towels and press to squeeze out all the water. Measure two cups of the grated zucchini and set aside.
- Add the eggs to a large bowl and beat them lightly. Add the sugar, vanilla extract, and olive oil. Using a hand mixer, beat until well combined.
- Add the grated zucchini, lemon juice, and zest, and fold in with a spatula until everything is well combined.
- Add the flour, baking powder, and salt. Fold in with a spatula until everything is combined.
- Add the blueberries, using a spatula, gently fold them into the batter until all combined.
- Pour batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out with just a few moist crumbs. I baked mine for exactly 40 minutes.
- Remove the cake from the oven. Let it stand for 20 minutes, and using the end of a spatula or a large straw, poke holes one inch apart all over the cake.
Chocolate Mixture:
- In a medium microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Heat in the microwave until hot, about 1 minute, then stir and heat for an additional 30 seconds or more if needed. Whisk until fully combined, smooth, and shiny.
- Pour the chocolate mixture over the cake and use a spatula to spread it evenly into the holes.
- Let the cake cool completely before topping it with frosting.
Frosting:
- Using an electric or stand mixer fitted with the whisk attachment, beat the cream cheese and butter on medium speed until smooth with no lumps, about 1 minute. Stop once to scrape the sides and bottom of the bowl with a spatula.
- Incorporate the vanilla extract, lemon juice, lemon zest, and salt, and continue mixing until the ingredients are thoroughly combined.
- With the mixer speed on medium-low, gradually add in the powdered sugar. Increase mixer speed to medium-high and beat until combined. Stop once to scrape the sides and bottom of the bowl with a spatula.
- If your frosting is too thick, try adding one or two teaspoons of milk. If it’s too thin, you can incorporate more powdered sugar, adding it in ⅓ cup increments. Be sure to taste it after each addition to avoid making it too sweet. Keep in mind that the frosting may appear thin initially, but it will harden and settle once chilled.
- Top the cake with the frosting. Garnish with fresh blueberries.
- Refrigerate the cake for at least 6-8 hours before serving. Enjoy!
Notes
- The holes should be poked into the cake while it is still warm because the cooler it gets, the more crumbly it is. However, I think it is best to wait about 20 minutes for the cake to set first. If the holes are poked when the cake is too hot, they may close back up because the batter is still not set. If the holes are poked when the cake is cold, it may end up cracked, and the liquid will not stay where you want it. Instead, it will spread all over the cake and make a big mess.
- One of the most important things is to know how to poke the holes. They have to be spaced about one inch apart. Any further and they will not have enough filling. Any closer, and it may be too moist. The holes should be about the size of a large straw. Also, do not poke all the way through to the bottom, just a little past the halfway point.
- Do not use frozen blueberries for this recipe. They have too much water.
- Be sure to drain as much water as possible from the zucchini. I put my grated zucchini between two kitchen towels and squeeze them.
- Also, measure them after they are squeezed dry. For this recipe, I used one and a half medium zucchini.
- To shorten prep time, mix white or yellow cake and add the zucchini, lemon (zest and juice), olive oil, vanilla, eggs, and blueberries.
- If the frosting is too thick, add one or two teaspoons of milk. If it is too thin, add more powdered sugar.
- Poke holes one inch apart, and do not poke them when it is still too hot, so the cake does not get soggy.
- If the cake is overcooked, there is too much flour, or the batter is overmixed, it will be tough and dry.
- Use between 1-2 cups of sugar. 1 cup is enough, and if you use 2 cups, the cake will be very sweet. It comes down to how sweet you like your desserts.
Nutrition Information
Show Details
Serving
0g
Calories
588kcal
(29%)
Carbohydrates
90g
(30%)
Protein
9g
(18%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
75mg
(25%)
Sodium
394mg
(16%)
Potassium
374mg
(11%)
Fiber
1g
(4%)
Sugar
70g
(140%)
Vitamin A
555IU
(11%)
Vitamin C
9.7mg
(11%)
Calcium
200mg
(20%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 16serv
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 588kcal | 29% |
| Carbohydrates | 90g | 30% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 75mg | 25% |
| Sodium | 394mg | 16% |
| Potassium | 374mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 200mg | 20% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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