Zucchini Pineapple Cake Recipe

zucchini cake with cream cheese icing, zucchini pineapple cake

Try this zucchini pineapple cake recipe right away! What a great way to use up all of that zucchini from your garden.

Hint: Shred your zucchini now and freeze it into freezer bags. Thaw to make fresh zucchini cake or zucchini bread this fall/winter.


  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup flaked coconut
  • 2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 cup oil
  • 2 eggs
  • 1 TB. vanilla (I use Mexican)
  • 2 cups grated, unpeeled zucchini
  • 1 can (20 oz) drained, crushed pineapple (reserve juice for cream cheese frosting.)

Preheat oven to 350.

Beat eggs, oil, sugar, and vanilla. Stir in remaining ingredients until well mixed.

Pour batter into a greased 9 X 13 pan, and bake for 30-35 minutes. Cool completely on a wire rack.

Cream Cheese Frosting Ingredients:

  • 2 TB. butter, softened
  • 8 oz cream cheese
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Splash of reserved pineapple juice, if needed

Combine butter and cream cheese in mixer and beat until smooth. Add powdered sugar and vanilla and beat again until smooth. Add splash of pineapple juice if necessary.

Enjoy this delicious zucchini cake!

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