This Easy Caramel Zucchini Poke Cake is a tasty surprise! It’s moist, soft, and filled with fresh zucchini, topped with a rich caramel drizzle that makes every bite special.
Have you ever thought zucchini could be a dessert hero? It truly is! I love serving this cake with a dollop of whipped cream on top—talk about a sweet treat that sneaks in some veggies!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini should be grated for this cake. If you don’t have zucchini, you can substitute with summer squash, though the flavor will be slightly different. Grating helps the vegetable blend seamlessly into the batter.
Flour: All-purpose flour works best, but you can try whole wheat flour for a healthier option. Just know it may change the texture a bit, making it denser.
Granulated Sugar: White sugar adds sweetness, but you could use brown sugar instead for a richer flavor. Coconut sugar is also a great alternative if you’re aiming for a lower glycemic index.
Nuts: Chopped walnuts or pecans are optional. If you have nut allergies, you can skip them entirely, or try sunflower seeds for a crunch without the nuts!
Whipped Cream: Use store-bought or homemade whipped cream for topping. Alternatively, cream cheese frosting gives a nice tangy twist. If you’re in a hurry, even a simple sprinkle of powdered sugar works!
How Do I Make Sure My Cake is Moist and Delicious?
To get that perfectly moist cake, it’s vital to not overmix the batter. Combining dry and wet ingredients until just incorporated will keep it soft.
- Ensure your zucchini is well-drained to prevent excess moisture. It helps maintain a good texture.
- Poking holes while the cake is warm allows the sweetened condensed milk to soak in deeply, adding moisture and flavor.
- Remember to cool the cake completely before frosting it, keeping the whipped cream or frosting from melting away.
- Chilling the cake in the fridge for a few hours (or overnight) really allows the flavors to meld together beautifully.
Easy Caramel Zucchini Poke Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts or pecans (optional)
For the Topping:
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce (store-bought or homemade)
- 2 cups whipped cream or cream cheese frosting for topping
How Much Time Will You Need?
This delicious cake takes about 20 minutes for preparation and around 50 minutes to bake. You’ll also need at least 2 hours for the cake to chill in the fridge, allowing all those yummy flavors to mingle. In total, it’s about 3 hours and 10 minutes, including cooling time, but most of that is hands-off!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking pan and generously grease it with butter or spray it with cooking spray, then sprinkle some flour over it to coat. This will help your cake come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Make sure they are well combined so your cake rises evenly and has that wonderful spice flavor!
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs and sugar together until smooth and creamy. Stir in the vegetable oil and vanilla extract, ensuring everything is well mixed. It’s going to smell so good already!
4. Bring It All Together:
Gradually add the dry mixture to the wet mixture. Gently mix it until just combined; be careful not to overmix! Once combined, fold in your grated zucchini and any nuts you want to include.
5. Bake the Cake:
Pour the batter into your prepared pan, spreading it evenly. Pop it into the oven and bake for about 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Don’t forget to keep an eye on it as baking can vary!
6. Poke and Soak:
Once baked, take the cake out of the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes all over the cake while it’s still warm. The more holes, the better the cake absorbs all that delicious goodness!
7. Add the Sweetness:
Slowly pour the sweetened condensed milk evenly over the cake, allowing it to seep into those holes. Then drizzle your caramel sauce on top—this will make your cake extra decadent!
8. Chill Out:
Refrigerate the cake for at least 2 hours or, even better, overnight! This chill time lets the flavors meld together wonderfully. It’ll also make slicing easier when it’s time to serve.
9. Top it Off:
Before serving, spread whipped cream or cream cheese frosting evenly over the top of the cake. If you feel fancy, drizzle even more caramel sauce on top for that extra touch!
10. Enjoy the Sweetness:
Slice the cake into squares and serve chilled. Everyone will love this moist, sweet, and slightly spiced Caramel Zucchini Poke Cake. Enjoy every delicious bite!
FAQ for Easy Caramel Zucchini Poke Cake
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well before using. Squeeze out excess moisture using a clean towel to prevent the cake from becoming too soggy.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld, making it even tastier the next day!
Can I Make This Recipe Ahead of Time?
Absolutely! You can bake the cake and let it soak with the sweetened condensed milk a day in advance. Just keep it chilled in the refrigerator until you’re ready to add the whipped cream or frosting before serving.
What Can I Substitute for Sweetened Condensed Milk?
If you don’t have sweetened condensed milk, you can make a quick substitute by mixing 1 cup of milk with 1/3 cup of granulated sugar and simmering it until slightly thickened, or you can use a dairy-free milk option with similar amounts for a lighter version.
