This Moist Caramel Zucchini Poke Cake is a delightful treat that sneaks in some greens! With a rich caramel flavor and tender zucchini, it’s a hit at any gathering.
I love how this cake stays moist for days! You can serve it warm or chilled, and don’t forget that gooey caramel drizzle on top—it’s the best part! 😋
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Fresh zucchini adds moisture and keeps the cake tender. If you’re out of zucchini, you might try carrots or applesauce as alternatives, keeping in mind they will change the flavor slightly.
Flour: All-purpose flour works great here. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend. Just ensure your baking powder is gluten-free too!
Oils: I like using vegetable oil for its neutral taste, but canola oil works well too. For a richer flavor, melted coconut oil is a delicious substitute, but it can alter the texture slightly.
Nuts: Chopped walnuts or pecans add a nice crunch, but feel free to skip them if you want a smoother texture. You can also swap in chocolate chips or dried fruit for a different twist!
How Do I Get a Moist and Flavorful Cake?
To ensure your cake is moist, remember to squeeze out extra moisture from the grated zucchini—this helps prevent sogginess. Mixing your dry and wet ingredients until just combined prevents over-mixing, which can lead to a dense cake.
- Beat sugar and eggs until fluffy for extra moisture.
- Check the cake a few minutes before the suggested baking time to avoid overbaking.
Lastly, poking holes in the cake and drizzling warm caramel helps it soak up flavor and keeps each bite deliciously moist!
Moist Caramel Zucchini Poke Cake
Ingredients You’ll Need:
Main Ingredients:
- 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
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
- 1 cup chopped nuts (walnuts or pecans), optional
For the Caramel Sauce:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping:
- 1 cup powdered sugar
- 4 tablespoons milk or cream (adjust for desired consistency)
- Optional: caramel sauce drizzle or chopped nuts for garnish
How Much Time Will You Need?
This delectable cake requires about 15 minutes for preparation, 35–40 minutes for baking, plus time to cool. Allow at least 30 minutes for the cake to cool before adding the glaze and topping. So, total time is around 1 hour and 30 minutes to 2 hours, depending on cooling time.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
3. Mix the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Gradually pour in the oil while mixing continuously.
4. Combine Wet and Dry Ingredients:
Now, slowly add the dry mixture to the wet mixture. Stir until just combined to avoid over-mixing.
5. Fold in Zucchini and Nuts:
Gently fold in the grated zucchini and nuts (if you are using them) until evenly distributed throughout the batter.
6. Bake the Cake:
Pour the batter into your prepared pan and bake in the preheated oven for 35–40 minutes. A toothpick inserted in the center should come out clean when done.
7. Make the Caramel Sauce:
While the cake is baking, prepare the caramel sauce. In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring constantly until dissolved. Bring the mixture to a low boil and cook for 2-3 minutes. Remove from heat and stir in the heavy cream, vanilla extract, and a pinch of salt. Let it cool slightly.
8. Poke the Cake:
When the cake is done baking, take it out of the oven and use the handle of a wooden spoon or a skewer to poke holes all over the top.
9. Pour Caramel Over the Cake:
Gently drizzle the warm caramel sauce over the cake, allowing it to seep into the holes and soak the cake delightfully.
10. Cool the Cake:
Let the cake cool completely in the pan on a wire rack. This will help the flavors meld together.
11. Make the Glaze:
In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust the milk based on your desired consistency for drizzling.
12. Garnish and Serve:
Drizzle the glaze over the cooled cake. Optionally, you can add extra caramel sauce and sprinkle with chopped nuts. Slice, serve, and enjoy!
This Moist Caramel Zucchini Poke Cake is perfect for any occasion! Enjoy a slice with friends, family, or during a cozy night in. Happy baking! 🎉
FAQ for Moist Caramel Zucchini Poke Cake
Can I Use Frozen Zucchini for This Recipe?
Yes, you can use frozen grated zucchini! Just make sure to thaw it completely and squeeze out excess moisture before adding it to the batter. This helps maintain the cake’s texture and prevents it from becoming soggy.
How Can I Adjust the Sugar for a Healthier Version?
If you’re looking to reduce the sugar, you can decrease the granulated sugar and brown sugar by up to 1/2 cup combined. Alternatively, consider using a sugar substitute like stevia or monk fruit sweetener, but check the conversion ratios as they can vary.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave for a few seconds or enjoy it cold!
Can I Make This Cake Vegan?
Absolutely! To make a vegan version, substitute the eggs with 1/4 cup unsweetened applesauce or flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Also, use a plant-based oil and non-dairy milk for the glaze.
