Better than Anything Zucchini Poke Cake

Ingredients

• 1/2 cup vegetable oil
• \1 1/2 cup sgranulated sugar
• 1 large egg
• 2 teaspoon svanilla extra ct
• 1/2 cup milk
• 2 cup speeled and shredded zucchini, about 2 small zucchinis
• 2 cup sall-purpose flour
• 1/2 cup unsweetened cocoa powder
• \1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1(20-ounce) bottle caramel syrup
• 1(8-ounce) container thawed whipped topping
• 1/2 cup Heath Chocolate Toffee Bits, or crushed Heath can dy bars

Instructions

1. Preheat the oven to 350 degrees Fahnreheit. Spray a 9 x 13 x 2 inch baking pan with nonstick cooking spray and set aside.
2. 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,
3. 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.
4. 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.
5. 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.
6. Cover the cake and refrigerate it for at least 2 hours or overnight.
7. 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.