Spicy Pineapple Zucchini Cake
Indulge in the delightful fusion of flavors and textures with this Spicy Pineapple Zucchini Cake! This moist and tender dessert combines the natural sweetness of crushed pineapple and the subtle earthiness of freshly grated zucchini, creating the perfect balance of flavor. Enhanced with warm spices like cinnamon and nutmeg, this cake exudes comforting aromas and a hint of seasonal spice. Optional chopped walnuts or pecans add a satisfying crunch, while a light dusting of powdered sugar provides a finishing touch of elegance. Ready in just over an hour, this versatile recipe is ideal for casual desserts, potlucks, or special occasions. Perfect for highlighting fresh ingredients, this pineapple zucchini cake offers a deliciously unique twist on classic baking!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Light brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 cups Grated zucchini
- 1 cups Crushed pineapple (drained)
- 3 large Eggs
- 0.75 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 0.75 cups Chopped walnuts or pecans (optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another medium bowl, combine the grated zucchini, drained crushed pineapple, eggs, vegetable oil, and vanilla extract. Stir until well incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
If using, fold in the chopped nuts to add texture and crunch.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, dust the top lightly with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
4846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 666.2 g | 242% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 459.4 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 405 mg | 31% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2498 mg | 53% | |
*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.
