Zucchini Poke Cake
Whenever I think of summer gatherings, the first dessert that comes to mind is the Zucchini Poke Cake. It’s a dish that I’ve fondly prepared for family barbecues and potlucks. This cake has a delightful moistness and a unique taste that surprises everyone when they discover it’s made with zucchini. The first time I made it, I was skeptical. How could a cake with vegetable oil and zucchini ever compete with classic chocolate cakes? But as soon as I took my first bite, all doubts vanished. The combination of rich cocoa powder and sweet caramel syrup elevates this dessert to something truly special. I remember the smiles and surprised faces as I served it, and now I can’t imagine a summer dessert table without it.
Recipe Snapshot
60 mins
30 mins
30 mins
Medium
320 kcal
3 g
Vegan, Gluten-Free, AIP
15 g
Oven, Baking Sheet, Frying Pan, Whisk, Mixing Bowl, Peeler, Chef’s Knife, Wooden Spoon
The Charm of This Zucchini Poke Cake
It’s Uniquely Delicious
The Zucchini Poke Cake is not your typical dessert. The inclusion of zucchini gives it a moist texture that is hard to replicate with standard cakes. The hidden layers of caramel syrup make each bite an adventure, leaving people guessing what the secret ingredient is!
Perfect for Any Occasion
This cake is incredibly versatile. Whether it’s a summer cookout, a potluck, or a family gathering, it fits right in. People are often surprised and impressed when they find out that it’s made with zucchini, making it a great conversation starter.
Easy to Make
Even if you’re a novice in the kitchen, this Zucchini Poke Cake is straightforward to prepare. With just a few ingredients and simple steps, you can impress your guests without spending all day in the kitchen. It’s truly a recipe for everyone!
Everyone Will Love It
Even those who claim they don’t like vegetables will devour this cake. The sweetness from the granulated sugar and the richness of whipped topping mask the fact that there’s zucchini in the cake, making it an enjoyable treat for all. It’s the perfect way to sneak in some veggies!
Make Ahead Convenience
This cake can be made in advance, making it a lifesaver for busy hosts. It actually tastes better after chilling in the refrigerator for a few hours or even overnight, allowing the flavors to meld together beautifully.
Zucchini Poke Cake Ingredients
The ingredients for the Zucchini Poke Cake are simple yet effective, working together to create a moist and flavorful dessert. Each component plays a crucial role in the cake’s overall taste and texture. The star of the show is, of course, the zucchini, which adds moisture without overwhelming the other flavors.
- ½ cup vegetable oil – This keeps the cake moist and tender.
- 1 ½ cups granulated sugar – Sweetens the cake perfectly.
- 1 large egg – Binds the ingredients together.
- 2 teaspoons vanilla extract – Adds a lovely aroma and enhances flavor.
- ½ cup milk – Contributes to the cake’s moistness.
- 2 cups peeled and shredded zucchini – Keeps the cake moist and adds nutrients.
- 2 cups all-purpose flour – The main structure of the cake.
- ½ cup unsweetened cocoa powder – Provides rich chocolate flavor.
- 1 ½ teaspoons baking soda – Helps the cake rise.
- ½ teaspoon salt – Balances the sweetness.
- 1 (20-ounce) bottle caramel syrup – Adds sweetness and moisture.
- 1 (8-ounce) container thawed whipped topping – For a creamy topping.
- ½ cup Heath Chocolate Toffee Bits – Adds a crunchy texture and extra sweetness.
Zucchini Poke Cake Instructions
Making the Zucchini Poke Cake is a delightful process. Each step builds upon the last, transforming simple ingredients into a delicious dessert that everyone will enjoy. Let’s get started!
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!
Things Worth Knowing
- Don’t overmix: Overmixing can lead to a dense cake. Mix just until combined for a light, fluffy texture.
- Check for doneness: A toothpick inserted in the center should come out clean. If it has wet batter on it, bake for a few more minutes.
- Cool completely: Let the cake cool for at least 20 minutes before poking holes to prevent it from breaking apart.
- Chill for flavor: Refrigerating the cake allows the syrup to soak in, enhancing the flavor and texture.
Tips and Tricks about Zucchini Poke Cake
Preparing the perfect Zucchini Poke Cake comes with a few handy tips. Let’s dive into some essential pointers that will elevate your baking game!
- Storage: Keep any leftovers in an airtight container in the refrigerator. It’ll stay fresh for up to three days.
- Freezing: You can freeze the cake before adding the topping. Wrap it tightly in plastic wrap and foil; it should last up to three months.
- Pairing: This cake goes wonderfully with a scoop of vanilla ice cream or a side of fresh fruit.
- Serving Size: If you’re serving at a large gathering, consider cutting smaller pieces since it’s rich and filling.
- Flavor Variations: Add nuts or chocolate chips to the batter for added texture and flavor.
How to Enjoy Zucchini Poke Cake
When it comes to enjoying your Zucchini Poke Cake, there are plenty of creative serving ideas!
- Perfect for summer picnics: The refreshing taste makes it a great addition to any outdoor gathering.
- Pair it with fruit: Serve with a side of fresh berries or a fruit salad for a light, refreshing complement.
- Ideal for birthdays: This cake can be a unique twist for birthday celebrations, especially for those who love surprises.
- Great for brunch: Serve it alongside coffee or tea for a delightful brunch treat.
- Storing leftovers: If you have any leftovers, ensure they are refrigerated in an airtight container to maintain freshness for up to three days.
- Seasonal treat: While fantastic in summer, this cake is delicious year-round as it utilizes zucchini.
FAQ
Conclusion
The Zucchini Poke Cake is a unique and delicious dessert that surprises everyone with its delightful flavor and moist texture. I encourage you to try this recipe for your next gathering or simply to enjoy a slice at home. It’s perfect for summer, and the combination of chocolate and caramel will keep you coming back for more!
Zucchini Poke Cake
Ingredients
Equipment
Method
- 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!
Notes
- Storage: Keep any leftovers in an airtight container in the refrigerator. It’ll stay fresh for up to three days.
- Freezing: You can freeze the cake before adding the topping. Wrap it tightly in plastic wrap and foil; it should last up to three months.
- Pairing: This cake goes wonderfully with a scoop of vanilla ice cream or a side of fresh fruit.
- Serving Size: If you're serving at a large gathering, consider cutting smaller pieces since it’s rich and filling.
- Flavor Variations: Add nuts or chocolate chips to the batter for added texture and flavor.
