This Moist Caramel Zucchini Poke Cake is like a hug in dessert form! It’s soft, sweet, and packed with hidden veggies that even the pickiest eaters will love.
The best part? The gooey caramel drizzled on top makes it feel like a special treat. I like to serve it warm with a scoop of ice cream—pure magic! 🍦
Key Ingredients & Substitutions
Zucchini: This is the star of the show! Grated zucchini adds moisture and nutrition without being too noticeable. If you don’t have zucchini, you can use grated carrots or even applesauce for a fruity twist.
Flour: All-purpose flour is perfect here, but you could use whole wheat flour for a healthier option. Just keep in mind that the texture might be slightly denser.
Eggs: These provide structure and moistness. If you prefer a vegan version, you can use 1/4 cup of unsweetened applesauce for each egg.
Caramel Sauce: You can make your own with the recipe here, but if you’re short on time, store-bought caramel sauce works just as well! It’s a great shortcut.
Walnuts or Pecans: These add a lovely crunch. If you’re nut-free, feel free to leave them out or substitute with sunflower seeds.
What’s the Trick to Poking the Cake for Maximum Flavor?
Poking holes in the cake lets the caramel sauce seep in, making it extra moist and tasty. To do this perfectly, use the handle of a wooden spoon or a skewer. Gently poke holes about an inch apart all over the top surface while the cake is still warm.
- This helps the sauce soak deep into the cake, giving every bite that classic caramel flavor.
- Be careful not to poke all the way to the bottom; you want the holes to catch the sauce without ruining the structure.
- Let the cake sit before adding the whipped cream topping to keep it from melting.
Moist Caramel Zucchini Poke Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
For the Caramel Sauce:
- 1 cup packed brown sugar
- 1/2 cup butter (1 stick)
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Additional chopped nuts and caramel sauce for drizzle (optional)
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and approximately 40 minutes to bake. Plus, you’ll want to let it cool for a bit before serving. In total, you can expect to spend around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, so the cake doesn’t stick. This will help it come out beautifully when it’s done baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mixture will add yummy flavor to your cake! Set it aside while you prepare the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat everything together until it’s well mixed and smooth. It should look rich and creamy!
4. Mix It All Together:
Now, gradually add your dry ingredient mixture to the wet ingredients. Stir gently just until everything is combined—don’t overmix! Then fold in the grated zucchini and chopped nuts if you’re using them. Those pesky veggies are hidden in there, making your cake super moist!
5. Bake the Cake:
Pour the batter into your prepared pan and smooth the top. Place it in the oven and bake for about 35-40 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready!
6. Make the Caramel Sauce:
While the cake is baking, prepare your caramel sauce. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and milk, bringing the mixture to a boil. Cook it for about 2 minutes, stirring constantly. Remove from heat, then add the vanilla and a pinch of salt. Let it cool slightly.
7. Poke the Cake:
When the cake is done baking, let it cool for about 10 minutes. Take the handle of a wooden spoon or a skewer and poke holes all over the surface of the warm cake. This allows the caramel sauce to soak in and flavor every bite!
8. Soak in the Caramel:
Slowly pour the warm caramel sauce smoothly over the poked cake, letting it seep into the holes. This step makes your cake super decadent and moist!
9. Cool and Top It Off:
Let the cake cool completely. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until you have stiff peaks. Once the cake is cool, spread the whipped cream over the top.
10. Add the Final Touches:
If you’d like, drizzle more caramel sauce over your whipped cream and sprinkle with additional chopped nuts. This makes it look fancy and adds a nice crunch!
11. Slice and Serve:
Now it’s time to slice up this delicious cake and serve it to your family and friends. Enjoy every moist and sweet bite of your caramel zucchini poke cake!
This cake is perfect for any celebration or simply to enjoy as a home treat. Happy baking! 🍰
FAQ About Moist Caramel Zucchini Poke Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour for a healthier option. Just keep in mind that the texture may be a bit denser, so you might want to add a splash of milk to maintain moisture.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it tightly in plastic wrap and foil before freezing.
Can I Make the Caramel Sauce Ahead of Time?
Yes! You can make the caramel sauce ahead of time and store it in the fridge for up to a week. Just reheat it gently in the microwave or on the stove before pouring it over the cake.
What Can I Use Instead of Zucchini?
If you’re not a fan of zucchini, you can substitute grated carrots or applesauce for a fruity twist. Both options will still keep your cake moist and delicious!
