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5 from 1 vote

Better than Anything Zucchini Poke Cake

A moist chocolate zucchini cake soaked in caramel and topped with Cool Whip and toffee bits.
Prep Time30 minutes
Cook Time30 minutes
chill time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: better than anything cake, better than anything zucchini poke cake, better than anything zucchini poke cake recipe, better than sex cake, better than sex zucchini cake
Servings: 16 servings
Author: Jenn H

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

Calories: 358kcal | Carbohydrates: 61g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 326mg | Potassium: 156mg | Fiber: 2g | Sugar: 48g | Vitamin A: 188IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

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