When I think of summer desserts, one of the first that comes to mind is this rustic, flavorful, and deceptively healthy Pineapple Zucchini Cake. Back in my grandmother’s Midwest kitchen, we’d always have an abundance of zucchini from the garden. She had this beautiful way of transforming even the simplest vegetables into something extraordinary.
Her version of zucchini cake included crushed pineapple—tangy, juicy, and the perfect complement to the subtle earthiness of zucchini. The result? A lusciously moist cake that blurs the line between indulgent and wholesome. Fast-forward to today, and I’ve adapted her recipe slightly for modern kitchens while keeping all that summery charm intact.
Why You’ll Fall in Love with This Cake
This cake is a celebration of seasonal produce and nostalgic baking. Here’s what makes it special:
- Tender, Moist Crumb: Thanks to zucchini and pineapple, the cake stays soft for days.
- Guilt-Free Pleasure: Hidden veggies mean you can indulge with a little less guilt.
- One-Bowl Wonder: Easy to throw together—no mixer required.
- Ideal for Summer: Serve chilled on a hot day with a dollop of cream or yogurt.
- Customizable: Add coconut, walnuts, or a cream cheese topping if desired.
Think of it like a cross between zucchini bread and carrot cake, but with a tropical twist. This cake doesn’t shout “vegetables” at all. Instead, the pineapple lends it brightness and the zucchini offers a moist, tender texture.
Ingredients You’ll Need
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (optional for warmth)
Wet Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
Add-Ins:
- 1 ½ cups grated zucchini (no need to peel)
- 1 cup crushed pineapple, lightly drained
- ½ cup chopped walnuts or pecans (optional)
- ½ cup shredded sweetened coconut (optional for a tropical twist)
Optional Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- Pinch of salt
Beat until creamy and spread over cooled cake.
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan. Set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 3: Combine Wet Ingredients
In a separate large bowl, beat the eggs with both sugars until well blended. Add in the oil and vanilla extract, stirring until fully incorporated.
Step 4: Fold in the Fruits & Veggies
Gently mix in the grated zucchini and pineapple. Don’t squeeze all the juice out of the pineapple—just a light drain is perfect to keep that extra moisture.
Step 5: Add the Dry to the Wet
Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Fold in nuts or coconut if using.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Frost
Allow the cake to cool completely in the pan before frosting. If you’re going for a summery vibe, chill the cake for 30 minutes before serving—it makes the flavors pop!
Recipe Tips for Success
- Use freshly grated zucchini: It’s more moist than pre-grated.
- Let the cake rest: It’s even better the next day, as the flavors meld.
- Skip the frosting? Dust with powdered sugar and serve with Greek yogurt or coconut whipped cream.
Delicious Pairings
For a light brunch, pair this cake with a hot cup of herbal tea or a sparkling lemonade. If you’re going tropical, try a glass of pineapple-mint agua fresca. Serve it alongside our popular Peanut Butter Crepes or Carrot Cake Bread for the ultimate dessert spread.
Storing and Freezing Tips
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze individual slices (unfrosted) wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
This cake travels well, making it perfect for potlucks, family reunions, or picnics.
Related Recipes from Our Kitchen
Explore more seasonal and crowd-pleasing recipes:
- Raspberry Cheesecake Bars – Fruity and creamy with a buttery crust.
- Moist Chocolate Cake – A decadent chocolate lover’s dream.
- Classic Vanilla Cake – Perfect for customizing with seasonal toppings.
- Simple Lemon Buttercream Frosting – A bright, zesty alternative to cream cheese.
More Inspiration: Expert Articles
- Healthline on Pineapple Benefits – A refreshing fruit packed with antioxidants.
- Bon Appétit: When It Comes to Zucchini, Does Size Matter? –For the most flavor, bigger isn’t always better.
Final Thoughts
There’s something comforting about baking with produce straight from the garden—or your local farmers market. This Pineapple Zucchini Cake brings sunshine to your table with every bite. It’s humble, easy to make, and absolutely full of flavor.
Whether you’re looking for a summery dessert, a bake-sale favorite, or just something to make your house smell amazing, this cake is a winner. Moist, beautifully spiced, and just sweet enough, it’s bound to become a seasonal staple in your kitchen too.