Pineapple Zucchini Cake with Cream Cheese Frosting

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This delicious, healthy Pineapple Zucchini Cake with Cream Cheese Frosting is absolutely incredible! Low in fat, high in fiber and extremely moist.

This delicious, healthy Pineapple Zucchini Cake with Cream Cheese Frosting is absolutely incredible! Low in fat, high in fiber and extremely moist.Pineapple Zucchini Cake with Cream Cheese Frosting

More of my favorite guiltless cake recipes are Super Moist Carrot Cake with Cream Cheese Frosting, Skinny Chocolate Cake, Cheesecake Brownies, and 5-ingredient Almond Cake with Fresh Berries.

After browsing through My Baking Addition, I came across this Pineapple Zucchini Cake with Cream Cheese Frosting which looked absolutely incredible! With all the zucchini in my garden, I knew I had to make this. What’s even more incredible, this cake is low in fat using only 3 tbsp of oil, and it’s high in fiber so I didn’t even have to alter the recipe much to make it low in points. One thing I did cheat on was grating the zucchini. Instead, I put it in my Ultimate Chopper which did a great job of grating it for me, in less than 5 minutes. I also omitted the ginger and nutmeg because I am personally not a fan, but I left it in the recipe in case you like it.

A delicious, healthy cake… is that an oxymoron?

This delicious, healthy Pineapple Zucchini Cake with Cream Cheese Frosting is absolutely incredible! Low in fat, high in fiber and extremely moist.

This delicious, healthy Pineapple Zucchini Cake with Cream Cheese Frosting is absolutely incredible! Low in fat, high in fiber and extremely moist.
Print WW Personal Points
4.78 from 9 votes
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Pineapple Zucchini Cake with Cream Cheese Frosting

228 Cals 3.5 Protein 30 Carbs 8 Fats
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr
Yield: 16 servings
COURSE: Dessert
CUISINE: American
This delicious, healthy Pineapple Zucchini Cake with Cream Cheese Frosting is absolutely incredible! Low in fat, high in fiber and extremely moist.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/2 cup flaked coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg, optional
  • 1 pinch ginger, optional
  • 3 tbsp canola oil
  • 2 whole large eggs
  • 1 tsp vanilla
  • 2 cups grated zucchini, unpeeled (squeeze excess liquid)
  • 20 oz. can crushed pineapple in juice, drained well

Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°.
  • In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine oil, eggs, and vanilla; stir well.
  • Add grated zucchini and pineapple; mix well.
  • Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
  • Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
  • Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
  • Cool cake completely on a wire rack.
  • To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
  • Spread frosting over top of cake.
  • You can garnish with chopped pecans or walnuts, if desired (extra points).

Nutrition

Serving: 1slice, Calories: 228kcal, Carbohydrates: 30g, Protein: 3.5g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 298.5mg, Fiber: 2g, Sugar: 26g
WW Points Plus: 6
Keywords: cream cheese frosting, healthy cakes, pineapple cake, pineapple zucchini cake, Pineapple Zucchini Cake and Cream Cheese Frost

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84 comments

  1. is it necessary to use 2 kinds of flour

  2. perfect combination

  3. Gina, do you happen to know what size Bundt pan you used?
    Thank you for sharing all your recipes with us!!!

  4. made it into muffins, caramel drizzle, so very good.

  5. Outstanding! I made this for my parents 49th wedding anniversary and we all enjoyed it. It was not over sweet and the icing complimented it perfectly. Very moist.

  6. I made this as a birthday cake for my grandson. It was a HIT! Delicious, not overly sweet and very moist. Planning on making it again for the holidays.

  7. Do you have nutrition info for this recipe without the frosting?  It’s so good, we don’t even need it!

  8. So I made 24 cupcakes, I subbed out the oil and one of the eggs for 1/2 cup of unsweetened applesauce, and unsweetened coconut instead of flaked and with the frosting it was 5 ww points per cupcake. They are sooo good, I will absolutely be making them again!

  9. Heads up: when entered into the recipe builder for WW these are 8 points per serving , WITHOUT the coconut. Not sure why the difference in point but I’ve triple-checked this and I keep getting 8 points. It’s CRAZY delicious though!!! I’ll make again, just without the frosting to cut down on points.

  10. Gluten free flour higher in points than regular? Two ingredient Bagels were one extra, correct? Looking at the pineapple zucchini cupcakes and the pineapple cake only difference is 1 tbsp of oil, correct? Not understanding why cupcakes are so much higher in points?

  11. Can you make this with gluten free flour?

      • Perfect! I just found your site and I’m loving it. I bought the Bob’s Mills gluten free flour. does GF flour have more points than regular? I noticed the two ingredient bagels were four as opposed to three for the regular. And last question, can you tell me why this cake has less points than the cupcakes? Thanks a lot from a new cook.

  12. Can you tell me the grams of sugar? The number is missing. Thanks! 🙂

  13. How many smart points for this cake? 

  14. Made this last night did my boyfriend’s birthday, and it turned out so Fabulous!! The only changes I made were to add a pinch of clove to the spices (personal preference), and I added the zest of an orange plus a little OJ to the cream cheese. My mom makes a spice cake with this orange butter cream frosting and I wanted to recreate that taste here. This was awesome!! Definetly making this for a dinner party next week. Thanks, Gina!