Zucchini Cake

Name: Zucchini Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 12 -14
Ingredients: 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon kosher salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 4 large eggs; 2 teaspoons vanilla extract; 2 cups granulated sugar; 1 cup vegetable oil; 1 8- ounce can crushed pineapple; 2 cups grated zucchini; ½ cup shredded sweetened coconut; 4 ounces cream cheese; 2 tablespoons unsalted butter; 2 cups powdered sugar; 1 teaspoon vanilla extract

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4.5

180 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
12 -14
Course
Cake

Zucchini Cake

Iris Warren

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Zucchini Cake is a picture-perfect bundt cake! This moist and flavorful cake is packed with pineapple, zucchini, coconut and topped with tangy cream cheese frosting for a cake that will be an absolute hit.

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Ingredients

Servings

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
1 cup vegetable oil
1 8- ounce can crushed pineapple drained
2 cups grated zucchini
½ cup shredded sweetened coconut optional

For the Frosting

4 ounces cream cheese room temperature
2 tablespoons unsalted butter room temperature
2 cups powdered sugar sifted
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
In a large bowl, whisk together the flour, cinnamon, salt, baking powder and baking soda. Set aside.
In another large bowl with an electric mixer on medium speed, beat eggs, vanilla, and sugar until well combined - about 3 minutes. Add in vegetable oil and beat for an additional minute.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Use a rubber spatula to fold in the crushed pineapple, grated zucchini and shredded coconut until thoroughly incorporated.
Pour batter into prepared pan and bake in preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 30-40 minutes before inverting onto a serving plate. Once the cake has cooled completely, prepare the cream cheese frosting.

For the Frosting

In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, and butter until well combined and whipped in texture, about 5 minutes.
With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth.
Add vanilla and mix to combine. Turn mixer to medium speed and mix for approximately 5 more minutes.