Pineapple Zucchini Cake, a lovely soft cake with shredded zucchini, pineapple, nuts, raisins and spices. Smells fabulous when it's baking! Easy recipe.

Pineapple Zucchini Cake, a lovely soft cake with shredded zucchini, pineapple, nuts, raisins and spices. Smells fabulous when it's baking! Easy recipe

This delicious recipe has been generously shared by one of our Lovefoodies supporters, Cathy Kopp.

Cathy is always cooking delicious Homemade dishes and just loves to cook. Here, Cathy's Pineapple Zucchini Cake is incredibly easy and a real family hit! It's super moist and full of wonderful ingredients.

If you're looking to spice up this cake a little, for example, if you were going to make it for Thanksgiving or at Christmas time, soak the pineapple and raisins in some spiced rum overnight before you make the cake. Oh, yummy!

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You can choose to frost this pineapple zucchini cake if you wish, however, Cathy says the cake is delicious and moist and didn't feel the need to frost it.

There are many recipes for this cake available, and this is one which Cathy would recommend. It's certainly tried and tested!

Pineapple Zucchini Cake, a lovely soft cake with shredded zucchini, pineapple, nuts, raisins and spices. Smells fabulous when it's baking! Easy recipe

We've got quite a few other delicious cake recipes using pineapple, such as our popular Pineapple Coconut Cake, and our Tropical Pecan Pineapple Upside Down Cake

If you wish to use fresh pineapple, we've got a great guide on how to prepare a pineapple with minimum waste. It's surprising how much pineapple you can end up throwing away if you're not too sure how best to prepare it! Take a look! We even give you a tip on how to make sure you choose a ripe pineapple so it's juicy and sweet.

How to Prepare a Pineapple With Minimum Waste

Prep Time

15 minutes

Cook Time

40 - 45 minutes

Yield

20 Slices

Equipment You will need

a 9 x 13 greased pan or approx two 8-9 inch loaf pans

Ingredients

Cake

2 cups All-Purpose Flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 cup grated unpeeled zucchini (excess moisture removed before measuring)
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans
1/2 cup golden raisins

Frosting (optional)

3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar

Instructions

1. Preheat oven to 350 F / 180 C / Gas 4. Butter a 9 x 12 or 9 x 13 baking pan or two 8 - 9 inch loaf pans

2. In a medium bowl, combine the flour, cinnamon, baking soda, salt, and baking powder. Set aside.

3. In a mixer, beat the 3 eggs on high speed until frothy.

4. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest. Add the flour mixture and combine well.

5. Stir in the zucchini, chopped nuts, pineapple, and raisins. If the batter gets too stiff, you can add a little of the pineapple juice.

6. Pour mixture into the baking pan and bake for 40 to 45 minutes for a 9 x 13 pan and for loaf pans, 45 - 50 minutes. Allow to cool before frosting.

Pineapple Zucchini Cake A wonderful soft, moist and full flavored cake. Smells fabulous when it's baking too!
baked in a 9 x 13 pan
Pineapple Zucchini Cake, a lovely soft cake with shredded zucchini, pineapple, nuts, raisins and spices. Smells fabulous when it's baking! Easy recipe
Baked using two loaf pans

7. To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cooled cake and serve.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Pineapple Zucchini Cake, a lovely soft cake with shredded zucchini, pineapple, nuts, raisins and spices. Smells fabulous when it's baking! Easy recipe

Pineapple Zucchini Cake

Yield: 20
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Pineapple Zucchini Cake A wonderful soft, moist and full flavored cake. Smells fabulous when it's baking too!

Ingredients

Cake:

  • 2 cups All Purpose Flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2 cups white, granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 cup grated un-peeled zucchini, excess moisture removed before measuring
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1/2 cup golden raisins

Frosting: (optional)

  • 3 ounces cream cheese, softened to room temperature
  • 1/4 cup butter, room temperature
  • 1 1/2 cups to 2 of powdered sugar

Instructions

  1. Preheat oven to 350 F / 180 C / Gas 4. Butter a 9 x 12 or 9 x 13 baking pan or TWO loaf pans.
  2. In a medium bowl, combine the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
  3. In a mixer, beat the 3 eggs on high speed until frothy.
  4. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest. Add the flour mixture and combine well.
  5. Stir in the zucchini, chopped nuts, pineapple and raisins. If the batter gets too stiff, you can add a little of the pineapple juice.
  6. Pour mixture into the baking pan and bake for 40 to 45 minutes for a 9 x 13 pan or 45-50 minutes for loaf pans. Allow to cool before frosting.
  7. To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
  8. Frost the cooled cake and serve.
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 38mgSodium: 282mgCarbohydrates: 48gFiber: 1gSugar: 36gProtein: 4g

Nutrition information isn’t always accurate

Delicious Recipes Using Zucchini

Here's a selection of delicious zucchini recipes, both savory and sweet

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8 thoughts shared

  1. Comment author image

    Colleen Morsbach

    says:

    5 stars
    Have made zucchini bread for years, have added walnuts to mixture. When I’ve had to many Zucchini’s in the garden, I would peel grate, then put two cups into a freezer bag then put in freezer. When wanting for the bread I would thaw it out and drain excess liquid. When putting in pan I would oil pan then sprinkle sugar to coat oil instead of floor, gives it a sweeter and a little crunch to the bread. Will give a try on the pumpkin and pineapple, sounds good and a little different then the norm.

    1. 5 stars
      I made this and doubled the recipe. It seemed to thin so I added way more flour. It made 6 loafs and they turned out beautiful. I love the sweet pineapple.