This moist zucchini cake with pineapple and cream cheese frosting is a light-weight, flavorful dessert that’s straightforward 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 unbelievable moisture and taste is the addition of crushed pineapple and a light-weight cream cheese frosting. Readers name this zucchini cake “the perfect I’ve ever made”—moist from pineapple, evenly 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! In case your backyard is overflowing with zucchini, see extra zucchini recipes right here like my fashionable zucchini bread recipe!
Why You’ll Love This Zucchini Cake
As somebody who’s been growing and sharing wholesome recipes for over a decade, I 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!
- Completely moist texture: Zucchini brings pure moisture, whereas pineapple provides juiciness and tang.
- Nutritious elements: An effective way to sneak veggies into your dessert with out sacrificing style.
- Balanced sweetness: The cake hits the candy spot—gentle, moist, and never overly sugary.
- Versatile dessert: Splendid for gatherings, BBQs or as an after faculty snack.
Substances You’ll Want
Right here’s the whole lot you could make this zucchini cake. See recipe card under for measurements.
- Zucchini – the star of this cake, including moisture and sneaky vitamin.
- Crushed pineapple – brings pure sweetness, tropical taste, and further juiciness.
- Flour (all-purpose or a mixture with complete wheat) – offers construction with the choice so as to add a nutty, healthful taste.
- Sugar – balances the flavors and offers simply the fitting 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 tender and moist.
- Eggs – bind the whole lot collectively and add richness.
- Vanilla extract – rounds out the flavour and provides aroma.
For the frosting:
- Cream cheese – tangy and creamy, the traditional topping for zucchini cake.
- Powdered sugar – sweetens and smooths the frosting.
- Vanilla extract – enhances the frosting’s taste.
How To Make Zucchini Cake
Right 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 evenly 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 meals processor, then gently squeeze out extra liquid with a clear kitchen towel or paper towels. This step retains the cake from turning soggy.
- Combine the dry elements – In a big bowl, whisk collectively the flour, sugar, coconut, baking soda, salt, and spices till evenly mixed.
- Mix the moist elements – 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 elements. Fold gently till no streaks of flour stay. The batter will look thick and hearty.
- Bake – Unfold 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 permit 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 – Unfold the cream cheese frosting evenly over the cooled cake. Sprinkle with additional chopped nuts in case you’d like a completion.
Ideas & Variations
- Flour – You need to use 100% all-purpose flour if that’s what you’ve got readily available. Complete wheat flour provides a little bit of nuttiness and further fiber, however the cake works fantastically both approach.
- Oil – Any impartial oil (canola, vegetable, or avocado) will work. You’ll be able to even use melted coconut oil.
- Sugar – Swap in coconut sugar or a sugar free substitute like monk fruit sweetener, in case you want a deeper, caramel-like sweetness.
- Coconut – In case you’re not a fan, go away it out or substitute it with chopped walnuts or pecans for crunch.
- Spices – Keep on with cinnamon, or add a pinch of nutmeg and ginger for a hotter spice profile.
- Pineapple – Make sure that 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 choice, use reduced-fat cream cheese or swap half with Greek yogurt for additional protein and tang.
Extra Lightened Desserts You Will Love
Yield: servings
Serving Dimension: 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 elements into the moist combination. The batter will likely be stiff at first—simply preserve folding till the whole lot is completely mixed.
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Switch 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 organize frosting, Beat cream cheese, powdered sugar, and vanilla till silky. Unfold evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.
Final Step:
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Serving: 1 slice, Energy: 233 kcal, Carbohydrates: 33 g, Protein: 4.5 g, Fats: 10 g, Saturated Fats: 4 g, Ldl cholesterol: 27 mg, Sodium: 298.5 mg, Fiber: 2 g, Sugar: 15 g
