Zucchini Pineapple Cake
Discover the delightful sweetness of a Zucchini Pineapple Cake, a moist and flavorful dessert that balances wholesome ingredients with a touch of indulgence. This unique recipe combines grated zucchini and crushed pineapple for a wonderfully tender texture, while warm spices like cinnamon add cozy, aromatic depth. With optional mix-ins like crunchy nuts or plump raisins, it’s easy to customize this versatile cake to your taste. Ready in just over an hour, it’s perfect for gatherings or as an everyday treat. Serve it as is, dusted with powdered sugar, or elevate it with a rich cream cheese frosting for a truly decadent finish. Whether you’re looking for a creative way to use fresh zucchini or a dessert with a tropical flair, this zucchini pineapple cake is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 cups Grated zucchini (packed)
- 1 cup Crushed pineapple (drained)
- 0.5 cups Chopped nuts (optional, such as walnuts or pecans)
- 0.5 cups Raisins (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, sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, beat together the eggs, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the grated zucchini, crushed pineapple, chopped nuts (if using), and raisins (if using) until evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
Once cooled, optional: frost with cream cheese frosting or simply dust with powdered sugar before serving.
Slice into squares or rectangles and serve. Enjoy!
Nutrition Facts
Calories |
4666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4214 mg | 183% | |
| Total Carbohydrate | 659.9 g | 240% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 394.4 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 386 mg | 30% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2999 mg | 64% | |
*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.
