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Better than Anything Zucchini Poke Cake has caramel inside of a moist chocolate cake. Topped with cool whip and rich toffee bits this will be a HUGE hit! You will never know zucchini is inside!
Hi, it’s Jenn, from Eat Cake For Dinner. You know that classic Better than Anything Cake that’s a chocolate cake drenched in caramel and sweetened condensed milk then topped with Cool Whip and toffee bits? Well, I made a zucchini version!!
I had the idea for this cake forever ago. I put a reminder on my phone, so as soon as I had zucchini in the garden, I would remember to try it. So, every day, for 59 days, my phone reminded me about this recipe idea. Sure, I could have went to the store and bought some zucchini, but I just couldn’t spend the few dollars on it when I knew I would be overloaded with it soon.
I have now made this cake several times and it’s really really easy. You don’t even have to break out the mixer for this one, the cake is all mixed by hand and the other ingredients are already ready to go. Since this chocolate zucchini cake is already very rich and moist, I decided to smother the cake in only caramel sauce and not sweetened condensed milk. I like to top mine with Cool Whip, but if you prefer homemade whipped cream, you can absolutely use that instead.
This cake is seriously incredible. You can taste the caramel inside the moist chocolate cake and when combined with the sweet Cool Whip and rich toffee bits, this is guaranteed to be a huge hit. No one will ever know there is zucchini inside.
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Better than Anything Zucchini Poke Cake
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Base cake recipe adapted from: Lulu the Baker
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I CANNOT WAIT TO MAKE THIS CAKE……IT SHOULD BE GOOD WITH THE ZUCCHINI, THAT WILL MAKE IT MOIST…..THANKS A LOT, STAY SAFE…..8-15-20
Hands down the best most moist chocolate cake I’ve ever made. This will be my go to chocolate cake, it’s that good!