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

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. 

Course Dessert
Cuisine American
Keyword Poke Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16 serv
Calories 588 kcal
Author Catalina Castravet


  • 3 eggs lightly beaten
  • 1 cup olive oil
  • 1 tablespoon vanilla extract
  • 1-2 cups white granulated sugar *
  • 2 cups finely shredded and drained zucchini
  • zest from one lemon
  • juice from one lemon
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 pint fresh blueberries save about 10-12 for garnish

White Chocolate Mixture:

  • 14 oz sweetened condensed milk
  • cups white chocolate chips


  • 1 8 oz cream cheese block room temperature
  • 1 cup 2 sticks/226 grams unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 cups powdered sugar more if needed to thicken
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest


  1. Preheat oven to 350°F. Place oven rack in the middle of the oven.
  2. Spray a 9x13 inch cake pan with non-stick baking spray and set aside.
  3. Grate the zucchini, place between cloth towels, press and squeeze all the water. Measure two cups and set aside.
  4. Add the eggs to a large bowl and beat slightly. Add the sugar, vanilla and olive oil. Using a hand mixer beat until well combined.
  5. Add the grated zucchini, lemon juice, and lemon zest, fold in with a spatula until well combined.
  6. Add the flour, baking powder, and salt, using a spatula fold in until all combined.

  7. Add the blueberries, using a spatula gently fold them in until all combined.
  8. Pour batter into the prepared pan and bake for 30-40 minutes, or until a toothpick comes out with just a few moist crumbs. I baked mine for exactly 40 minutes.
  9. Remove cake from oven. Immediately, using the end of a spatula or a large straw, even a pen will work if you don't have anything on hand, poke holes all over the cake.

Chocolate Mixture:

  1. In a medium, microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Heat in the microwave until hot for about 1 minute, stir and heat 30 seconds or more if needed. Whisk until fully combined, smooth and shiny.
  2. Pour the chocolate mixture all over the cake and using a spatula spread it evenly into the holes.
  3. Let the cake cool completely before topping with frosting.


  1. Using an electric mixer or stand mixer fitted with the whisk attachment, cream together cream cheese and butter on medium speed until smooth with no lumps, about 1 minute. Stop once to scrape the sides and bottom of the bowl with a spatula.
  2. Add in vanilla extract, lemon juice, lemon zest and salt, continue mixing until combined.
  3. With the mixer speed on medium-low, gradually add in the powdered sugar. Increase mixer speed to medium-high and beat until combined. Stop once to scrape the sides and bottom of the bowl with a spatula.
  4. If frosting is too thick, you can add in one or two teaspoons of milk. If frosting is too thin, you can add in more powdered sugar, ⅓ cup at a time, but make sure you first taste it, so you don't make it too sweet. Also, consider that the frosting may look thin, but it will harden/settle once chilled.
  5. Top the cake with the frosting. Garnish with fresh blueberries.
  6. Refrigerate the cake for at least 6-8 hours before serving.
  7. Enjoy!

Recipe 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 Facts
Blueberry Zucchini Poke Cake
Amount Per Serving (0 g)
Calories 588 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 75mg25%
Sodium 394mg17%
Potassium 374mg11%
Carbohydrates 90g30%
Fiber 1g4%
Sugar 70g78%
Protein 9g18%
Vitamin A 555IU11%
Vitamin C 9.7mg12%
Calcium 200mg20%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.