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Zucchini Cake
4.5 from 180 votes

Zucchini Cake

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.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 12 -14
Course: Cake

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

    Cup of Yum
  1. 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.
  2. In a large bowl, whisk together the flour, cinnamon, salt, baking powder and baking soda. Set aside.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. 
  5. Use a rubber spatula to fold in the crushed pineapple, grated zucchini and shredded coconut until thoroughly incorporated.
  6. 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
  1. 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.
  2. With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. 
  3. 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.