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zucchini cake

This moist zucchini cake is sweetened with pineapple and finished with a light cream cheese frosting. A flavorful, crowd-pleasing dessert made with summer zucchini.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 cup all-purpose flour
  • 0.75 cup whole wheat flour
  • 0.75 cup granulated sugar or monk fruit sweetener
  • 0.5 cup flaked coconut
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.25 teaspoon nutmeg optional
  • 1 pinch ginger optional
  • 3 tablespoons canola oil
  • 2 large eggs whole
  • 1 teaspoon vanilla
  • 2 cups grated zucchini unpeeled (squeeze excess liquid)
  • 20 ounces crushed pineapple in juice drained well
Cream Cheese Frosting
  • 8 ounces cream cheese 1/3 fat Philadelphia
  • 0.25 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Grease a Bundt pan or 9x13 baking dish.
  2. In a large bowl, whisk together the flours, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  3. In a medium bowl, beat the eggs with oil and vanilla.
  4. Add grated zucchini and pineapple; mix until well combined.
  5. Fold the dry ingredients into the wet mixture. The batter will be stiff at first—just keep folding until everything is thoroughly combined.
  6. Transfer batter to your pan and bake for 33–40 minutes, or until a toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
  7. Let the cake fully cool on a wire rack—this helps the frosting stay smooth.
  8. To prepare frosting, Beat cream cheese, powdered sugar, and vanilla until silky. Spread evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.

Notes

This moist zucchini cake is perfect for any occasion. Store leftovers in an airtight container in the refrigerator.