Chocolate Zucchini Cake with Pineapple Frosting and Coconut
Indulge in the ultimate dessert fusion with this moist and decadent Chocolate Zucchini Cake topped with luscious Pineapple Frosting and a sprinkle of toasted coconut. This unique recipe combines the deep richness of cocoa with the subtle sweetness of shredded zucchini, creating a perfectly tender and irresistible cake. The creamy cream cheese frosting, infused with the tropical tang of crushed pineapple, adds a refreshing contrast, while the optional toasted coconut garnish provides a delightful crunch and flavor boost. Ready in just over an hour, this show-stopping dessert is perfect for any gathering or as a special treat for yourself. Whether you're a fan of creative baking or simply looking to elevate your dessert game, this recipe is the perfect combination of indulgence and innovation.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1.75 cups granulated sugar
- 0.75 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 0.5 cup semi-sweet chocolate chips
- 1 cup crushed pineapple (drained)
- 8 ounces cream cheese (softened)
- 0.5 cup unsalted butter (softened)
- 3 cups powdered sugar
- 0.5 cup unsweetened shredded coconut (toasted, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Gently fold in the shredded zucchini and chocolate chips with a spatula.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before frosting.
To make the frosting, beat the cream cheese and butter together in a mixing bowl until smooth and fluffy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the drained crushed pineapple until evenly incorporated.
Spread the frosting over the cooled cake in an even layer.
Sprinkle the toasted coconut over the frosting for a garnish, if desired.
Slice and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
8097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.5 g | 530% | |
| Saturated Fat | 189.3 g | 946% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 1139.8 g | 414% | |
| Dietary Fiber | 71.9 g | 257% | |
| Total Sugars | 797.5 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 540 mg | 42% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 3618 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
