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Pineapple Zucchini Cake
Prep Time
15
mins
Cook Time
40
mins
Total Time
55
mins
Servings
:
20
Ingredients
Cake:
2
cups
All Purpose Flour
2
teaspoons
cinnamon
2
teaspoons
baking soda
1
teaspoon
salt
¼
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
½
cup
golden raisins
Frosting: (optional)
3
ounces
cream cheese
softened to room temperature
¼
cup
butter
room temperature
1 ½
cups
to 2 of powdered sugar
Instructions
Preheat oven to 350 F / 180 C / Gas 4. Butter a 9 x 12 or 9 x 13 baking pan.
In a medium bowl, combine the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy.
Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest. Add the flour mixture and combine well.
Stir in the zucchini, chopped nuts, pineapple and raisins. If the batter gets too stiff, you can add a little of the pineapple juice.
Pour mixture into the baking pan and bake for 40 to 45 minutes. Allow to cool before frosting.
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.