How To Make Zucchini Poke Cake
You won’t even notice the zucchini bits in this chocolate poke cake, especially with the rich caramel sauce oozing from the moist cake.
Serves:
Ingredients
- ½cupvegetable oil,or canola oil
- 1½cupsugar
- 1largeegg
- 2tspvanilla
- ½cupmilk
- 2cupzucchini,peeled shredded
- 2cupall purpose flour
- ½cupcocoa powder,unsweetened
- 1½tspbaking soda
- ½tspsalt
For Topping:
- 1bottlesqueeze caramel ice cream syrup,(20 oz)
- 1carton cool whip,(8 oz)
- ½;
Instructions
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Preheat oven to 350 degrees F. In a large bowl, combine the oil, sugar, egg, vanilla and milk and whisk together until well combined.
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Stir in the zucchini. In a separate bowl, whisk together the flour, cocoa, baking soda and salt. Add dry ingredients to wet and stir together until just combined.
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Pour into a greased 9×13-inch baking pan. Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
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Remove from oven and cool for 20 minutes. Using the handle of a wooden spoon, poke holes all over the cake, being careful not to poke all the way to the bottom.
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Squeeze caramel all over the cake, filling in all the holes. Refrigerate cake for several hours or overnight.
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When ready, top cake with Cool Whip and toffee bits. Slice and serve.
Nutrition
- Calories: 337.33kcal
- Fat: 9.45g
- Saturated Fat: 2.59g
- Trans Fat: 0.06g
- Monounsaturated Fat: 5.12g
- Polyunsaturated Fat: 1.21g
- Carbohydrates: 62.95g
- Fiber: 1.26g
- Sugar: 48.42g
- Protein: 2.71g
- Cholesterol: 19.69mg
- Sodium: 171.11mg
- Calcium: 76.11mg
- Potassium: 211.46mg
- Iron: 1.04mg
- Vitamin A: 33.98µg
- Vitamin C: 2.23mg
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