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Pineapple Zucchini Cake Recipe

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4.2 from 7 reviews

This Pineapple Zucchini Cake is a moist, flavorful dessert that perfectly balances the natural sweetness of pineapple and shredded zucchini with warm cinnamon and a creamy cream cheese frosting. It's a delightful twist on a classic vegetable cake, baked to perfection and topped with optional toasted nuts for added texture.

  • Total Time: 2 hours 5 minutes (including cooling and frosting time)
  • Yield: 16 servings

Ingredients

Cake:

  • 1 ½ cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • ½ cup sweetened flaked coconut
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola or vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups grated unpeeled zucchini
  • 1 can (20 ounces) crushed pineapple in juice, drained (reserve juice)

Frosting:

  • 4 tablespoons unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 pound powdered sugar
  • 2 teaspoons pure vanilla extract
  • Splash of milk or reserved pineapple juice if needed
  • Chopped walnuts or pecans (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking pan thoroughly with nonstick cooking spray to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, sweetened flaked coconut, baking soda, kosher salt, and ground cinnamon until evenly combined.
  3. Combine wet ingredients and zucchini: In a medium bowl, whisk together the canola or vegetable oil, eggs, and vanilla extract. Stir this mixture into the dry ingredients along with the grated unpeeled zucchini and the drained crushed pineapple. Mixing may initially create a dry and stiff batter, but continue stirring; it should become more moist. If the batter still seems too dry, add a small splash of the reserved pineapple juice to achieve the right consistency.
  4. Bake the cake: Spoon the prepared batter evenly into the greased baking pan. Bake in the preheated oven for 33-35 minutes, or until a wooden pick inserted into the center comes out with moist crumbs and the cake starts pulling away from the sides of the pan. Remove from oven and cool completely on a wire rack.
  5. Prepare the frosting: Once the cake has cooled to room temperature, in the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric hand mixer, cream together the softened cream cheese and unsalted butter until smooth and well combined, about 5 minutes. Scrape the bowl sides as needed.
  6. Add powdered sugar and vanilla: With the mixer on low speed, gradually incorporate the powdered sugar until the mixture is smooth and fully combined. Add the vanilla extract. Increase the speed to medium and beat for approximately 5 more minutes until the frosting is light and fluffy, scraping the sides and bottom of the bowl as necessary.
  7. Frost and garnish the cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, sprinkle the top with toasted and chopped walnuts or pecans for a flavorful crunch.

Notes

  • Use unpeeled zucchini for extra nutrients and moisture.
  • Reserve the pineapple juice to adjust the batter consistency or to thin the frosting if needed.
  • To toast nuts, simply heat them in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/pineapple-zucchini-cake-recipe/