Zucchini Cake
User Reviews
4.5
180 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
12 -14
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Course
Cake
Zucchini Cake
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Zucchini Cake is a moist bundt cake made with grated zucchini and crushed pineapple folded into a cinnamon-spiced batter. The addition of shredded sweetened coconut adds texture and subtle sweetness. The cake is topped with a classic cream cheese frosting that balances the spice and moisture with rich, smooth sweetness. This cake offers a tender crumb with hints of fruit and spice suitable for a comforting dessert or snack.
Description
The Zucchini Cake incorporates grated zucchini and crushed pineapple into a batter spiced with cinnamon and balanced by sugar and oil to retain moisture. The batter is baked in a greased bundt pan, creating a thick, tender crumb that is moist but holds shape well. Shredded coconut is added optionally for extra texture and flavor. Once fully cooled, the cake is frosted with a cream cheese-based icing, which blends butter, powdered sugar, and vanilla for a creamy, tangy sweetness. The combination highlights the warm spice and fresh vegetable notes while giving richness through frosting.
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 large egg
- 2 teaspoons vanilla extract
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 8- ounce pineapple drained, crushed, canned
- 2 cups zucchini grated
- ½ cup coconut optional, shredded, sweetened
For the Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons butter room temperature, unsalted
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
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.
Notes
- Use a nonstick spray designed for baking to ensure easy bundt pan release.
- Sift dry ingredients like powdered sugar before frosting for smooth texture.
- Allow the cake to cool fully before frosting to prevent melting.
- This recipe is adapted from allrecipes.com.
Genuine Reviews
User Reviews
Overall Rating
4.5
180 reviews
Excellent
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