Blueberry Zucchini Poke Cake [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4 from 1 reviews

Blueberry Zucchini Poke Cake is so tender, moist and delicious. Made with zucchini, olive oil and lots of fresh lemons, this cake is just amazing!

Poke Cakes are very popular on the blog because they are so easy to make, look stunning and taste delicious. Having already so many tasty poke cakes, like this Strawberry Poke CakeGerman Chocolate Poke Cake, and Baileys Poke Cake, it only made sense to add a Blueberry Zucchini version to the mix.

Blueberry Zucchini Poke Cake

Homemade Blueberry Zucchini Poke Cake

Blueberry Zucchini Poke Cake is the only cake I want to eat all summer long. The cake is very, very easy to make, so don’t be fooled by it’s pretty look. I have said it many times on the blog that I am a huge fan of moist and tender cakes. This Blueberry Zucchini Poke Cake is so tender, it melts in your mouth.

The cake is packed with grated zucchini, lots of fresh lemon zest and juicy blueberries. The olive oil gives it an incredibly rich and moist crumb. The cake is moistened using a sweet white chocolate sauce and topped with refreshing lemon buttercream.

Looking for more Poke Cake recipes? Check these out!

Blueberry Zucchini Poke Cake

Blueberry Zucchini Poke Cake Recipe Tips:

  • Make sure you drain as much water as possible from the zucchini. After I grated them, I placed them in between two cloth towels and pressed really hard to squeeze all the water.
  • When you measure the grated the zucchini, make sure you do it AFTER you squeezed the water. Pack the cups tightly with grated zucchini. I used 1 1/2 medium zucchini.
  • Using a cake mix will reduce the prep time. You can use the Yellow Cake mix or White Cake mix.
  • Also, Do NOT use frozen blueberries in this recipe, their water content is too high. Use fresh blueberries.
  • Similarly, you can skip the blueberries or replace them with fresh blackberries, raspberries or diced apples.
  • Based on reference, you can add 1/2 cup of chopped walnuts or pecans into the batter.
  • Let the cake absorb the white chocolate mixture for at least 8 hours in the fridge before serving, this will make the cake extra tender.
  • Keep the cake refrigerated as the frosting will soften if kept at room temperature for too long.
  • You can either pipe the frosting on top of the cake, or just spread it evenly with a spatula.
  • Clean the knife after each cut, otherwise, the slices will be messier, since the frosting may stick to the knife.

Blueberry Zucchini Poke Cake Recipe

Tools/Ingredients I used to make this Blueberry Zucchini Poke Cake Recipe:

  • Non-Stick Baking Pan – I use this 9×13 pan for many recipes, brownies, fudge and blondies, the quality is great and it will last you a long time
  • Vanilla Extract – love this vanilla extract, the flavor is great, I always have some on hand
  • White Chocolate Chips – I use these all the time, they taste great in cookies and are perfect to melt with condensed milk

Here is a step by step video of the recipe for you:

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4 from 1 reviews

Blueberry Zucchini Poke Cake

Blueberry Zucchini Poke Cake is so tender, moist and delicious. Made with zucchini, olive oil, lots of fresh lemon zest and juicy blueberries. 

Author: Catalina Castravet Serves: 16 serv
Prep time: 30 minutes Cook time: 40 minutes Total time: 1 hr 10 mins

Ingredients

White Chocolate Mixture:

Frosting:

Instructions

Chocolate Mixture:

Frosting:

Notes:

*Use between 1-2 cups of sugar. 1 cup is enough and if you use 2 cups, the cake will be very sweet. It comes down to how sweet you like your desserts.

*The preparation time does NOT include cooling and refrigeration of the cake.

Nutrition information

0 Calories: 588 Carbohydrates: 90 Protein: 9 Fat: 21 Saturated Fat: 12 Cholesterol: 75 Sodium: 394 Potassium: 374 Fiber: 1 Sugar: 70 Vitamin A: 555 Vitamin C: 9.7 Calcium: 200 Iron: 1.6
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Blueberry Zucchini Poke Cake

Categories:

Cakes Poke Cakes

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Comments

Leave a reply

Jocelyn (Grandbaby Cakes)

I absolutely love the zucchini in this cake!!!!

Reply

Amanda | The Chunky Chef

I love using zucchini in summer desserts, so this is definitely happening at my house soon!

Reply

Angie | Big Bear's Wife

This cake looks perfect! I love the swirls and blueberries on top!

Reply

Dorothy at Shockingly Delicious

I love sneaking in those veggies whenever I can. The decorations are beautiful!

Reply

Patricia @ Grab a Plate

What a beautiful cakes! I love using olive oil to make cakes, and loving your zucchini-blueberry combo! I must try this!

Reply

Lora @savoringitaly

Such a great summer cake recipe! Love the pretty piping and that you used olive oil!! I have to make this for my kiddos this week!!

Reply

Anna @ Crunchy Creamy Sweet

I am loving the zucchini and blueberry combo! Wish I had a slice of this cake right now!

Reply

Laura

I am making this as we speak :) I can't wait to try it! The recipe calls for baking powder and salt, but those ingredients are left out of the directions :)

Reply

Desirae

My white chocolate sauce came out very thick. I don't see it how it is possible to soak in and moisten the cake. Could I have done something wrong? At this point I don't know if frosting will be necessary it is so coated.

Reply

If the white chocolate is not very fresh, it takes way longer for it to melt. It may take up to 6 30 seconds attempts, mix well after each one and microwave in 30 seconds increments until its melted.

Reply

Sabra Miller

Obviously, with that list of ingredients it has to taste amazing. But nearly 700 calories for a piece that's probably 5 or 6 bites? I'm afraid I can't afford to have this in my house! :(

Reply

no, not 5-6 bites :) a large, good size slice :) and you can reduce the sugar in HALF when making the cake!

Reply

Melany

If I substitute a boxed cake mix, what can I leave out of the ingredients and directions? Thanks.

Reply

the eggs, box cake mix usually asks for water, eggs and oil. You can use olive oil, just use as much as the instructions on the box says, not as much as I do in here.

Reply

joanne p giard

Could I use something else besides white chocolate, I am not a fan? Also how about whipped cream on the top before serving, would that work? Thanks

Reply

Yes, use any chocolate that you like, it will taste great. And the whipped cream on top will be delicious.

Reply

[email protected]

I am not fond of white chocolate anything else I can use? Also I would like whipped cream on top instead of the frosting is that possible. Thank you.

Reply

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