This moist zucchini cake with pineapple and cream cheese frosting is a lightweight, flavorful dessert that’s simple to make and at all times a crowd-pleaser.
Zucchini Cake with Cream Cheese Frosting
I’ve been baking this zucchini cake for years, and the key to its unimaginable moisture and taste is the addition of crushed pineapple and a lightweight cream cheese frosting. Readers name this zucchini cake “the best I’ve ever made”—moist from pineapple, frivolously candy, and topped with a tangy cream cheese frosting everybody loves. It’s at all times a crowd favourite, many say even choosy eaters don’t notice there are greens hidden inside! If your backyard is overflowing with zucchini, see extra zucchini recipes right here like my common zucchini bread recipe!
Why You’ll Love This Zucchini Cake
As somebody who’s been growing and sharing healthy recipes for over a decade, I really like discovering methods to show seasonal produce into treats that style indulgent however nonetheless really feel good to eat. This pineapple zucchini cake is an ideal instance!
- Perfectly moist texture: Zucchini brings pure moisture, whereas pineapple provides juiciness and tang.
- Nutritious components: A good way to sneak veggies into your dessert with out sacrificing style.
- Balanced sweetness: The cake hits the candy spot—gentle, moist, and not overly sugary.
- Versatile dessert: Ideal for gatherings, BBQs or as an after faculty snack.
Ingredients You’ll Need
Here’s every little thing you’ll want to make this zucchini cake. See recipe card under for measurements.
- Zucchini – the star of this cake, including moisture and sneaky nutrition.
- Crushed pineapple – brings pure sweetness, tropical taste, and further juiciness.
- Flour (all-purpose or a mixture with entire wheat) – offers construction with the choice so as to add a nutty, healthful taste.
- Sugar – balances the flavors and provides simply the proper stage of sweetness.
- Shredded coconut – provides texture and a touch of tropical taste.
- Baking soda – helps the cake rise and keep fluffy.
- Salt – enhances all of the flavors.
- Cinnamon (plus optionally available nutmeg or ginger) – heat spices that pair completely with zucchini and pineapple.
- Oil – retains the cake comfortable and moist.
- Eggs – bind every little thing collectively and add richness.
- Vanilla extract – rounds out the flavour and provides aroma.
For the frosting:
- Cream cheese – tangy and creamy, the basic topping for zucchini cake.
- Powdered sugar – sweetens and smooths the frosting.
- Vanilla extract – enhances the frosting’s taste.
How To Make Zucchini Cake
Here’s the step-by-step instructions. See recipe card under for printable instructions.
- Prep your pan and oven – Preheat your oven to 350°F and frivolously grease a 9×13-inch baking dish or Bundt pan. This prevents sticking and ensures even baking.
- Grate and drain the zucchini – Shred the zucchini utilizing a field grater or food processor, then gently squeeze out extra liquid with a clear kitchen towel or paper towels. This step retains the cake from turning soggy.
- Mix the dry components – In a big bowl, whisk collectively the flour, sugar, coconut, baking soda, salt, and spices till evenly mixed.
- Combine the moist components – In one other bowl, beat the eggs with the oil and vanilla. Stir within the drained zucchini and crushed pineapple till properly combined.
- Make the batter – Pour the moist combination into the dry components. Fold gently till no streaks of flour stay. The batter will look thick and hearty.
- Bake – Spread the batter evenly into your ready pan. Bake for 35–40 minutes, or till a toothpick inserted within the heart comes out clear.
- Cool fully – Let the cake cool within the pan for 10 minutes, then switch to a wire rack (if not utilizing a 9×13) and enable it to chill absolutely earlier than frosting.
- Make the frosting – Beat softened cream cheese, powdered sugar, and vanilla till clean and fluffy.
- Frost and serve – Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with further chopped nuts in the event you’d like a completion.
Tips & Variations
- Flour – You can use 100% all-purpose flour if that’s what you might have available. Whole wheat flour provides a little bit of nuttiness and further fiber, however the cake works superbly both approach.
- Oil – Any impartial oil (canola, vegetable, or avocado) will work. You may even use melted coconut oil.
- Sugar – Swap in coconut sugar or a sugar free substitute like monk fruit sweetener, in the event you desire a deeper, caramel-like sweetness.
- Coconut – If you’re not a fan, go away it out or change it with chopped walnuts or pecans for crunch.
- Spices – Stick with cinnamon, or add a pinch of nutmeg and ginger for a hotter spice profile.
- Pineapple – Make positive to empty it properly so the cake doesn’t get soggy. You can even use contemporary pineapple that’s finely crushed.
- Cream Cheese Frosting – For a lighter possibility, use reduced-fat cream cheese or swap half with Greek yogurt for further protein and tang.
More Lightened Desserts You Will Love
Yield: servings
Serving Size: 1 slice
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Preheat oven to 350°F. Grease a Bundt pan or 9×13 baking dish.
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In a big bowl, whisk collectively the flours, sugar, coconut, baking soda, salt, and spices; stir properly with a whisk.
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In a medium bowl, beat the eggs with oil and vanilla.
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Add grated zucchini and pineapple; combine till properly mixed
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Fold the dry components into the moist combination. The batter will likely be stiff at first—simply maintain folding till every little thing is totally mixed.
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Transfer batter to your pan and bake for 33–40 minutes, or till a toothpick inserted within the heart comes out clear and cake is pulling away from sides of pan.
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Let the cake absolutely cool on a wire rack—this helps the frosting keep clean.
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To put together frosting, Beat cream cheese, powdered sugar, and vanilla till silky. Spread evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.
Last Step:
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Serving: 1 slice, Calories: 233 kcal, Carbohydrates: 33 g, Protein: 4.5 g, Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 27 mg, Sodium: 298.5 mg, Fiber: 2 g, Sugar: 15 g
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