This moist zucchini cake with pineapple and cream cheese frosting is a light, flavorful dessert that’s easy to make and always a crowd-pleaser.
Zucchini Cake with Cream Cheese Frosting
I’ve been baking this zucchini cake for years, and the secret to its incredible moisture and flavor is the addition of crushed pineapple and a light cream cheese frosting. Readers call this zucchini cake “the best I’ve ever made”—moist from pineapple, lightly sweet, and topped with a tangy cream cheese frosting everyone loves. It’s always a crowd favorite, many say even picky eaters don’t realize there are vegetables hidden inside! If your garden is overflowing with zucchini, see more zucchini recipes here like my popular zucchini bread recipe!
Why You’ll Love This Zucchini Cake
As someone who’s been developing and sharing healthy recipes for over a decade, I love finding ways to turn seasonal produce into treats that taste indulgent but still feel good to eat. This pineapple zucchini cake is a perfect example!
- Perfectly moist texture: Zucchini brings natural moisture, while pineapple adds juiciness and tang.
- Nutritious ingredients: A great way to sneak veggies into your dessert without sacrificing taste.
- Balanced sweetness: The cake hits the sweet spot—light, moist, and not overly sugary.
- Versatile dessert: Ideal for gatherings, BBQs or as an after school snack.
Ingredients You’ll Need
Here’s everything you need to make this zucchini cake. See recipe card below for measurements.
- Zucchini – the star of this cake, adding moisture and sneaky nutrition.
- Crushed pineapple – brings natural sweetness, tropical flavor, and extra juiciness.
- Flour (all-purpose or a mix with whole wheat) – provides structure with the option to add a nutty, wholesome flavor.
- Sugar – balances the flavors and gives just the right level of sweetness.
- Shredded coconut – adds texture and a hint of tropical flavor.
- Baking soda – helps the cake rise and stay fluffy.
- Salt – enhances all the flavors.
- Cinnamon (plus optional nutmeg or ginger) – warm spices that pair perfectly with zucchini and pineapple.
- Oil – keeps the cake soft and moist.
- Eggs – bind everything together and add richness.
- Vanilla extract – rounds out the flavor and adds aroma.
For the frosting:
- Cream cheese – tangy and creamy, the classic topping for zucchini cake.
- Powdered sugar – sweetens and smooths the frosting.
- Vanilla extract – enhances the frosting’s flavor.
How To Make Zucchini Cake
Here’s the step-by-step directions. See recipe card below for printable directions.
- Prep your pan and oven – Preheat your oven to 350°F and lightly 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 using a box grater or food processor, then gently squeeze out excess liquid with a clean kitchen towel or paper towels. This step keeps the cake from turning soggy.
- Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, coconut, baking soda, salt, and spices until evenly combined.
- Combine the wet ingredients – In another bowl, beat the eggs with the oil and vanilla. Stir in the drained zucchini and crushed pineapple until well mixed.
- Make the batter – Pour the wet mixture into the dry ingredients. Fold gently until no streaks of flour remain. The batter will look thick and hearty.
- Bake – Spread the batter evenly into your prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack (if not using a 9×13) and allow it to cool fully before frosting.
- Make the frosting – Beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Frost and serve – Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with extra chopped nuts if you’d like a finishing touch.
Tips & Variations
- Flour – You can use 100% all-purpose flour if that’s what you have on hand. Whole wheat flour adds a bit of nuttiness and extra fiber, but the cake works beautifully either way.
- Oil – Any neutral oil (canola, vegetable, or avocado) will work. You can even use melted coconut oil.
- Sugar – Swap in coconut sugar or a sugar free substitute like monk fruit sweetener, if you prefer a deeper, caramel-like sweetness.
- Coconut – If you’re not a fan, leave it out or replace it with chopped walnuts or pecans for crunch.
- Spices – Stick with cinnamon, or add a pinch of nutmeg and ginger for a warmer spice profile.
- Pineapple – Make sure to drain it well so the cake doesn’t get soggy. You can also use fresh pineapple that’s finely crushed.
- Cream Cheese Frosting – For a lighter option, use reduced-fat cream cheese or swap half with Greek yogurt for extra protein and tang.
More Lightened Desserts You Will Love
Yield: servings
Serving Size: 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 large bowl, whisk together the flours, sugar, coconut, baking soda, salt, and spices; stir well 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; mix until well combined
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Fold the dry ingredients into the wet mixture. The batter will be stiff at first—just keep folding until everything is thoroughly combined.
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Transfer batter to your pan and bake for 33–40 minutes, or until a toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
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Let the cake fully cool on a wire rack—this helps the frosting stay smooth.
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To prepare frosting, Beat cream cheese, powdered sugar, and vanilla until silky. Spread evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.
Last Step:
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Serving: 1 slice, Calories: 233 kcal, Carbohydrates: 33 g, Protein: 4.5 g, Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 27 mg, Sodium: 298.5 mg, Fiber: 2 g, Sugar: 15 g
