Zucchini Cake With Pineapple

Zucchini Cake With Pineapple

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Pineapple Zucchini Cake | Lovefoodies

Zucchini Cake With Pineapple image source: lovefoodies.com

Pineapple Zucchini Cake: Deliciously Fruity Dessert Treat

When considering a special sweet baking project, few recipes can match the flavours and textures of this classic Pineapple Zucchini Cake! Sweet pineapple, zucchini, and warm baking spices are perfectly balanced and guaranteed to create a delicious showstopper. Equally perfect for casual family gatherings, special-occasion desserts, or just a lazy weekend treat, this recipe is as enjoyable to concoct as it is to savour.


Rich in flavour and eye-catching in presentation, this Pineapple Zucchini Cake is a fantastic twist on a classic dessert. Made with shredded zucchini, pineapple, and spices, the cake is a clever combination of airy texture and vibrant aroma. The secret to this recipe’s success lies in properly prepping and combining the ingredients. The combined ingredients create a divine harmony of flavours which are difficult to come by in other recipes – making this recipe an absolute must-try.

Variations abound when it comes to this recipe. For a spicier, more-fruity cake, consider adding a dash of ground ginger or ground nutmeg to the ingredients list. Alternatively, chopped nuts, coconut, and/or dried fruit can be added as well, for extra texture and flavour. Depending on dietary needs or preferences, plant-based dairy or egg-substitute products can also be used. With a little experimentation, this cake can be adapted to many tastes and occasions.

This Pineapple Zucchini Cake requires around 45 minutes of prep and bake time. Gently teasing out the delicious flavours, this delightful recipe yields 8-10 servings, making it perfect for a small family gathering or a casual group of friends.

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  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups grated zucchini
  • 1/2 cup crushed pineapple
  • 1/2 cup chopped walnuts


  • Preheat the oven to 350°F and butter a 9-inch springform pan.
  • In a large bowl, combine the flour, baking soda, baking powder, and salt.
  • In a medium bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract.
  • Stir the wet ingredients into the dry ingredients and mix to combine.
  • Fold in the grated zucchini, crushed pineapple, and walnuts.
  • Pour the batter into the prepared pan and bake for 25-30 minutes.
  • Cool the cake before removing it from the pan.

Nutritional Information:

  • Calories: 390 kcal
  • Carbohydrates: 45 g
  • Protein: 5 g
  • Fat: 20 g
  • Cholesterol: 37 mg
  • Sodium: 387 mg
  • Fiber: 2 g
  • Sugar: 25 g

Cooking Time & Servings

This recipe requires about 45 minutes of prep and bake time and yields 8-10 servings.


  • 9-inch springform pan
  • Medium and large bowl
  • Whisk, spatula, and spoon
  • Grater or food processor

Serving Suggestions:

This cake is a fantastic treat for any occasion. For a special presentation, top the cake with a drizzle of melted white chocolate, shredded coconut, and crushed macadamia nuts. Accompany with a dollop of coconut whipped cream or a scoop of vanilla ice cream for a heavenly treat.

Variation Ideas:

  • Add a teaspoon of ground cardamom or nutmeg for a more exotic flavour.
  • Include a half cup of chopped dried apricot or any dried fruit for even more texture and sweetness.
  • Substitute other crushed fruits such as mango, passionfruit, or peach for the pineapple.
  • Replace the walnuts with chopped pecans, almonds, cashews, or macadamia nuts.
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  • For a vegan variation, use dairy-free milk and a vegan egg substitute product in lieu of eggs.
  • For a gluten-free version, use certified gluten-free all-purpose flour or a combination of gluten-free flour blends.
  • As an alternative to the sugar, use 1 ½ cups of dark brown sugar.
  • If a healthier version is desired, replace the vegetable oil with applesauce.


Allow the cake to cool completely before serving. Store any leftovers in an airtight container in the refrigerator. The cake can be kept there for up to a week.


  • To prevent the cake sticking to the pan, line the bottom of the pan with parchment paper.
  • Do not over mix the batter. Stir just until no more streaks of dry ingredients are visible.
  • If the cake appears to be browning too quickly, cover it loosely with aluminum foil.
  • To create attractive swirls on top of the cake, spread alternate spoonfuls of pineapple and walnut mixture on top.
  • To ensure the cake has baked fully, insert a skewer into the middle of the cake; it should come out clean with no crumbs clinging.


  • Serve the cake at room temperature preferably.
  • Accompany the cake with berries for an added punch of freshness.
  • Sprinkle powdered sugar or coconut flakes for a delightful presentation before serving.
  • Allow the cake to cool for 10-15 minutes before removing from the pan to avoid it from breaking.

Frequently Asked Questions:

  • Can I use frozen pineapple for the recipe?
    Yes, you can use frozen pineapple. Just make sure it is thawed completely and drained of any extra liquid before adding it to the recipe.
  • Can I make the cake egg-free?
    Yes, you can use an egg substitute such as chia seed or flax-seed mixture instead of the eggs.
  • How should I store any leftovers?
    Leftovers should be stored in an airtight container in the refrigerator for up to 1 week.
  • Can I make the cake vegan?
    Yes, you can use dairy-free alternatives such as plant-based milk or vegan egg substitute products.
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Baking, Desserts, Cake, Pineapple, Zucchini, Spring/Summer

Personal Thought

This Pineapple Zucchini Cake is an extraordinary blend of sweet and savoury flavours! Where else can you expect to find the delightful sounds of baking spices battering zucchini and pineapple together into a show-stopping cake? The process of prepping and baking is a joyous one, not least of all because of the tantalizing aroma given off by the baking ingredients. The end product of this recipe is absolutely worth the labour; the flavours and textures are truly unique. Whether served warm or cold, this cake is a delight in every bite – savour it!

Encouraging readers to explore their culinary creativity, this Pineapple Zucchini Cake recipe is inviting to prepare and lovely to share. Create variations to suit individual taste, dietary restrictions, or occasion, and take advantage of the simple adaptation possibilities. Make it your own and enjoy your one-of-a-kind, delectable result!

Thank you for spending a moment of your time to explore this sweet treat. We hope you find it enjoyable to make and scrumptious to savour. We’d love to hear your experiences and feedback if you decide to give this recipe a try!

In all that distracts us, joy can be found in simple moments – enjoying a delicious cake with friends and family.
Manuela Testolini
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