Ingredients
½cupvegetable oil,or canola oil
1½cupsugar
1largeegg
2tspvanilla
½cupmilk
2cupzucchini,peeled shredded
2cupall purpose flour
½cupcocoa powder,unsweetened
1½tspbaking soda
½tspsalt
1bottlesqueeze caramel ice cream syrup,(20 oz)
1carton cool whip,(8 oz)
½pkgheath chocolate toffee bits,(8 oz)
Preparation
Preheat oven to 350 degrees F. In a large bowl, combine the oil, sugar, egg, vanilla and milk and whisk together until well combined.
Stir in the zucchini. In a separate bowl, whisk together the flour, cocoa, baking soda and salt. Add dry ingredients to wet and stir together until just combined.
Pour into a greased 9×13-inch baking pan. Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and cool for 20 minutes. Using the handle of a wooden spoon, poke holes all over the cake, being careful not to poke all the way to the bottom.
Squeeze caramel all over the cake, filling in all the holes. Refrigerate cake for several hours or overnight.
When ready, top cake with Cool Whip and toffee bits. Slice and serve.
