Introduction

As warm weather gives way to cooler days, gardens overflow with zucchini, sparking the creativity of home cooks everywhere. Many gardeners are often more than happy to share their bounty with friends and family. This leads to the delightful challenge of finding innovative recipes that utilize this versatile vegetable. One of my personal favorites? Zucchini cake!

Over the years, I’ve crafted numerous zucchini cake variations, from chocolate zucchini cake to lemon-infused delights, and each recipe holds a special place in my heart. However, my true favorite has to be this Pineapple Zucchini Cake. The pairing of sweet pineapple with garden-fresh zucchini is a match made in culinary heaven, and when you top it off with a tangy cream cheese frosting, it’s absolutely irresistible.

Why You’ll Love This Cake

This pineapple zucchini cake isn’t just another dessert; it’s a celebration of summer’s flavors. The zucchinis contribute moisture, while the crushed pineapple adds a sweet, fruity note that complements the cake’s texture beautifully. You’ll find that this cake is as satisfying as it is refreshing, making it a perfect choice for warm days or a delightful afternoon treat.

Your friends and family will rave about this cake, asking for the recipe, but you can keep the secret of that extra zucchini under wraps! This cake is a brilliant way to sneak in some vegetables, and even those who are typically resistant to zucchini might be surprised by how much they enjoy it. If you’re already a fan of carrot cake, then consider this pineapple zucchini cake your next must-try dessert.

Ingredients You’ll Need

Here’s a simple list of ingredients you need to gather to create this delightful cake. You likely already have most of these items in your pantry and refrigerator:

• 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

Preparing Your Ingredients

If you happen to have particularly large zucchini, it’s best to scoop out the seeds before grating, as they tend to hold excess moisture that can make your cake soggy. After grating, I recommend spreading the zucchini across layers of paper towel to drain some moisture while ensuring it still holds on to enough liquid for moisture retention in the cake.

When it comes to the pineapple, make sure to drain it thoroughly, but do reserve the juice. This juice can be handy later in the baking process to adjust the consistency of the batter or the frosting if needed.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). For this recipe, you’ll be using a 9×13-inch baking pan. Grease it with non-stick cooking spray or line it with parchment paper for easy removal after baking.

2. Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, coconut, baking soda, salt, and ground cinnamon. This mixture will provide the foundation of your cake.

3. Mix the Wet Ingredients

In a separate medium bowl, whisk together the oil, eggs, and vanilla extract. Once well combined, stir this mixture into the dry ingredients, adding the grated zucchini and drained pineapple. While the batter may seem a bit stiff initially, it will soften as you mix. If needed, add a small splash of the reserved pineapple juice to hydrate the batter.

4. Bake the Cake

Spread the batter evenly in the prepared pan and place it in the preheated oven. Bake for 33-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow it to cool completely on a wire rack.

5. Prepare the Cream Cheese Frosting

While your cake is cooling, prepare the frosting. In a medium-sized mixing bowl, beat together the cream cheese and butter until well combined and creamy—approximately 5 minutes. Gradually add the powdered sugar and mix until the frosting is smooth. Finally, add the vanilla extract and mix again until light and fluffy. If the frosting appears too thick, incorporate a dash of pineapple juice to adjust the consistency.

6. Frost the Cake

Once the cake is completely cool, spread the cream cheese frosting generously over the top. If you like, you can scatter some chopped pecans or walnuts on top for a delightful crunch and extra flavor.

Storage Tips

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

• Wrap the whole, unfrosted cake in plastic wrap, followed by aluminum foil, and freeze for up to 2 months.
• You can also freeze the frosting in an airtight container for 1-2 months; just let it come to room temperature and whip it again before adding it to the cake.
• If you prefer individual portions, freeze slices on a tray until firm, then wrap each slice in plastic wrap and store in a zip-top freezer bag for up to a month.