Preheat your oven to 350 degrees Fahrenheit. This is crucial for getting that perfect rise on your Zucchini Poke Cake. While the oven is heating, spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray. This will ensure the cake doesn’t stick, making it easier to serve later.
In a large bowl, combine ½ cup vegetable oil, 1 ½ cups granulated sugar, 1 large egg, 2 teaspoons vanilla extract, and ½ cup milk. Whisk them together until fully combined, and you should see a smooth mixture without lumps. This is where the magic begins!
Next, stir in 2 cups peeled and shredded zucchini. You’ll notice how the mixture becomes even more vibrant and inviting. It’s essential to mix well so that the zucchini is evenly distributed throughout the batter.
In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ½ teaspoon salt. Make sure this dry mixture is well-combined to avoid any clumps of flour or cocoa powder in your cake.
Add the flour mixture to the zucchini mixture and gently mix until just combined. It's okay if there are a few lumps; overmixing can lead to a dense cake. You want a light and fluffy texture.
Pour the batter into your prepared baking pan. Use a spatula to spread it evenly. Now it’s time to bake! Place it in the oven and bake for 28 to 30 minutes. You'll know it's ready when a toothpick inserted in the center comes out clean. Keep an eye on it, as every oven is different.
Once baked, remove the cake from the oven and let it cool for at least 20 minutes. This cooling time is essential, as it allows the cake to set. After cooling, take the handle of a wooden spoon and poke holes all over the top of the cake. Be sure not to poke all the way down to the bottom; you want to create pockets that will hold the syrup.
Pour the 1 (20-ounce) bottle caramel syrup all over the cake, ensuring you fill all those lovely holes. You might want to save a bit of the syrup for drizzling on top later. This step adds so much flavor and moisture to the cake.
Cover the cake with plastic wrap and refrigerate for at least 2 hours, but overnight is even better. This resting period allows all the flavors to meld and the cake to soak up the syrup.
Before serving, top off the cake with 1 (8-ounce) container thawed whipped topping and sprinkle ½ cup Heath Chocolate Toffee Bits on top. Drizzle with any reserved caramel syrup for that extra touch. Slice into squares and serve to eager friends and family!
