From: Jenn@eatcakefordinner
1/2 c. vegetable or canola oil
1 1/2 c. sugar
1 large egg
2 tsp. vanilla
1/2 c. milk
2 c. peeled shredded zucchini
2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
For Topping
1 (20 oz.) squeeze bottle Caramel Ice Cream Syrup
1 (8 oz.) carton Cool Whip
1/2 (8 oz.) pkg. Heath Chocolate Toffee Bits (found in the baking aisle)
Preheat oven to 350 degrees. 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 9X13-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. I use the majority of the 20 oz. bottle, but save a little for garnishing the cake when serving. Refrigerate cake for several hours or overnight. When ready, top cake with Cool Whip and toffee bits. Slice and serve. Once the toffee bits are added, this looks best within 24 hours, because they begin to melt on top. Although, it still tastes great for several days.
Base cake recipe adapted from: Lulu the Baker