Pineapple Zucchini Cake: A Deliciously Unique Treat

This is the time of year when my gardening friends and family start to show up with extra zucchini, begging me to take it off their hands. This annual harvest leads to my impressive collection of zucchini recipes created over the years.

One thing I particularly enjoy is a good zucchini cake. I’ve experimented with many variations, including chocolate zucchini cake, lemon zucchini cake, and even a zucchini cake with maple cream cheese frosting.

However, my absolute favorite is this pineapple zucchini cake. The combination of pineapple and zucchini is simply delightful, and when paired with a tangy cream cheese frosting, it becomes a perfect treat.

Perfectly Delicious Pineapple Zucchini Cake

I first discovered this pineapple zucchini cake recipe through The Pioneer Woman’s Tasty Kitchen. With a plethora of zucchini to use, I was thrilled to have all the ingredients necessary to whip up this cake.

What caught my attention was the recipe’s modest call for just three tablespoons of oil. Doubts lingered about whether it would yield a moist cake, but I was pleasantly surprised.

Thanks to the moisture from the zucchini and pineapple, the cake emerges delightfully moist and flavorful. The tang of cream cheese frosting complements the cake’s sweetness perfectly, making it an irresistible dessert.

How to Make This Pineapple Zucchini Cake

This cake is incredibly simple to prepare, and the best part? You won’t need a mixer, meaning less cleanup afterward.

Ingredients You’ll Need

For the cake, gather the following ingredients:

• 1 ½ cups all-purpose flour
• 1 ¼ cups granulated sugar
• ½ cup sweetened flaked coconut
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 3 tablespoons canola or vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated unpeeled zucchini
• 1 (20-ounce) can crushed pineapple in juice, drained

If your zucchini is particularly large, it’s beneficial to scoop out the seeds before grating to reduce excess moisture. After grating, spread the zucchini on layers of paper towels to remove some moisture while retaining enough for moist cake.

Don’t forget to reserve some pineapple juice after draining it, as it can be useful for thinning the batter or icing later on.

Making the Cake

The pineapple zucchini cake is baked in a 9×13-inch pan. Grease the pan with nonstick spray and optionally line it with parchment paper for easy removal.

To create the batter, whisk together the flour, sugar, coconut, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, combine the oil, eggs, and vanilla, then mix this with the dry ingredients along with the grated zucchini and drained pineapple.

Initially, the batter may feel somewhat stiff, but it should become moister as you mix. If it still appears dry, feel free to add a small splash of reserved pineapple juice.

Once combined, spread the batter evenly into the prepared pan. Bake at 350°F for 33-35 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.

After cooling, prepare the frosting by beating together cream cheese and butter in a mixer for about 5 minutes, ensuring to scrape the sides of the bowl as needed.

Next, add the powdered sugar and mix until smooth. Incorporate the vanilla and continue mixing at medium speed for about 5 more minutes. If the frosting seems too thick, add a splash of pineapple juice to achieve the desired consistency.

Spread the cream cheese frosting over the cooled cake and garnish with chopped pecans or walnuts if desired.

Storage Tips

This pineapple zucchini cake can be stored covered in the refrigerator for 3-4 days. For longer-term storage, consider freezing:

• Wrap the whole, unfrosted cake in plastic wrap followed by foil and freeze for up to 2 months.
• Frosting can be frozen in an airtight container for 1-2 months. Once thawed, bring it to room temperature and whip briefly before adding to the thawed cake.
• Individual slices can be frozen by placing them on a sheet tray until firm, then wrapping in plastic wrap and placing in a zip-top freezer bag for up to a month.

Recipe FAQs

Can I omit the coconut?

Yes, feel free to omit the coconut if you’re not fond of it or have allergies. Unsweetened coconut could also be used.

Is there a substitute for vegetable or canola oil?

Avocado oil or another neutral-flavored oil can be a suitable substitute.

Do I need to remove excess liquid from the shredded zucchini?

You should retain some moisture for a moist cake, but if using large zucchinis, scrape out the seeds and temporarily lay the grated zucchini on paper towels to drain excess liquid without squeezing all moisture out.

Can I add nuts to the cake? How much?

Absolutely! Chopped pecans or walnuts can be added to this pineapple zucchini cake. I recommend about ¾ to 1 cup. Toasted nuts further enhance the flavor if you have the time.