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This moist zucchini cake with pineapple and cream cheese frosting is a light, flavorful dessert that’s easy to make and always a crowd-pleaser.
Zucchini Cake with Cream Cheese Frosting
I’ve been baking this zucchini cake for years, and the secret to its incredible moisture and flavor is the addition of crushed pineapple and a light cream cheese frosting. Readers call this zucchini cake “the best I’ve ever made”—moist from pineapple, lightly sweet, and topped with a tangy cream cheese frosting everyone loves. It’s always a crowd favorite, many say even picky eaters don’t realize there are vegetables hidden inside! If your garden is overflowing with zucchini, see more zucchini recipes here like my popular zucchini bread recipe!
Why You’ll Love This Zucchini Cake
As someone who’s been developing and sharing healthy recipes for over a decade, I love finding ways to turn seasonal produce into treats that taste indulgent but still feel good to eat. This pineapple zucchini cake is a perfect example!
- Perfectly moist texture: Zucchini brings natural moisture, while pineapple adds juiciness and tang.
- Nutritious ingredients: A great way to sneak veggies into your dessert without sacrificing taste.
- Balanced sweetness: The cake hits the sweet spot—light, moist, and not overly sugary.
- Versatile dessert: Ideal for gatherings, BBQs or as an after school snack.
Featured Comment
This cake is moist and delicious. I’ve made it many times. It’s my favorite zucchini cake/bread recipe.
Ingredients You’ll Need
Here’s everything you need to make this zucchini cake. See recipe card below for measurements.
- Zucchini – the star of this cake, adding moisture and sneaky nutrition.
- Crushed pineapple – brings natural sweetness, tropical flavor, and extra juiciness.
- Flour (all-purpose or a mix with whole wheat) – provides structure with the option to add a nutty, wholesome flavor.
- Sugar – balances the flavors and gives just the right level of sweetness.
- Shredded coconut – adds texture and a hint of tropical flavor.
- Baking soda – helps the cake rise and stay fluffy.
- Salt – enhances all the flavors.
- Cinnamon (plus optional nutmeg or ginger) – warm spices that pair perfectly with zucchini and pineapple.
- Oil – keeps the cake soft and moist.
- Eggs – bind everything together and add richness.
- Vanilla extract – rounds out the flavor and adds aroma.
For the frosting:
- Cream cheese – tangy and creamy, the classic topping for zucchini cake.
- Powdered sugar – sweetens and smooths the frosting.
- Vanilla extract – enhances the frosting’s flavor.
How To Make Zucchini Cake
Here’s the step-by-step directions. See recipe card below for printable directions.
- Prep your pan and oven – Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish or Bundt pan. This prevents sticking and ensures even baking.
- Grate and drain the zucchini – Shred the zucchini using a box grater or food processor, then gently squeeze out excess liquid with a clean kitchen towel or paper towels. This step keeps the cake from turning soggy.
- Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, coconut, baking soda, salt, and spices until evenly combined.
- Combine the wet ingredients – In another bowl, beat the eggs with the oil and vanilla. Stir in the drained zucchini and crushed pineapple until well mixed.
- Make the batter – Pour the wet mixture into the dry ingredients. Fold gently until no streaks of flour remain. The batter will look thick and hearty.
- Bake – Spread the batter evenly into your prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack (if not using a 9×13) and allow it to cool fully before frosting.
- Make the frosting – Beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Frost and serve – Spread the cream cheese frosting evenly over the cooled cake. Sprinkle with extra chopped nuts if you’d like a finishing touch.
Tips & Variations
- Flour – You can use 100% all-purpose flour if that’s what you have on hand. Whole wheat flour adds a bit of nuttiness and extra fiber, but the cake works beautifully either way.
- Oil – Any neutral oil (canola, vegetable, or avocado) will work. You can even use melted coconut oil.
- Sugar – Swap in coconut sugar or a sugar free substitute like monk fruit sweetener, if you prefer a deeper, caramel-like sweetness.
- Coconut – If you’re not a fan, leave it out or replace it with chopped walnuts or pecans for crunch.
- Spices – Stick with cinnamon, or add a pinch of nutmeg and ginger for a warmer spice profile.
- Pineapple – Make sure to drain it well so the cake doesn’t get soggy. You can also use fresh pineapple that’s finely crushed.
- Cream Cheese Frosting – For a lighter option, use reduced-fat cream cheese or swap half with Greek yogurt for extra protein and tang.
More Lightened Desserts You Will Love
- Carrot Cake with Cream Cheese Frosting
- Cheesecake Brownies
- Zucchini Banana Cake
- Almond Cake
- Chocolate Cake
Zucchini Cake
This moist zucchini cake is sweetened with pineapple and finished with a light cream cheese frosting. A flavorful, crowd-pleasing dessert made with summer zucchini.
Yield: servings
Serving Size: 1 slice
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup granulated sugar, or monk fruit sweetener
- 1/2 cup flaked coconut
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg, optional
- 1 pinch ginger, optional
- 3 tablespoon canola oil
- 2 whole large eggs
- 1 teaspoon vanilla
- 2 cups grated zucchini, unpeeled (squeeze excess liquid)
- 20 ounce can crushed pineapple in juice, drained well
Frosting:
- 8 ounces cream cheese, 1/3 fat Philadelphia
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a Bundt pan or 9×13 baking dish.
- In a large bowl, whisk together the flours, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, beat the eggs with oil and vanilla.
- Add grated zucchini and pineapple; mix until well combined
- Fold the dry ingredients into the wet mixture. The batter will be stiff at first—just keep folding until everything is thoroughly combined.
- Transfer batter to your pan and bake for 33–40 minutes, or until a toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
- Let the cake fully cool on a wire rack—this helps the frosting stay smooth.
- To prepare frosting, Beat cream cheese, powdered sugar, and vanilla until silky. Spread evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 slice, Calories: 233 kcal, Carbohydrates: 33 g, Protein: 4.5 g, Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 27 mg, Sodium: 298.5 mg, Fiber: 2 g, Sugar: 15 g
Super good!!! One of my favs. I added a little pineapple juice to frosting for some additional flavor. I like the amount of frosting too, just the right amount.
I had to buy sweetened coconut so I’m thinking I will reduce the sugar to 1/3 cup. I don’t like overly sweet cake. Thoughts?
This cake was way better than anticipated. I had to fight mu husband for the last piece. Lol
Moist and delicious! Easy to make, bake and serve!
I made this today! It is so delicious. I left off the frosting to save a little on calories but will definitely add it around the holiday season. So good! Since I left off the frosting, I added chopped walnuts on top with some sparkling sugar for an extra crunch. This one is a keeper!
Same baking time and temp for a bundt cake?
This cake was fantastic! Every time I make something I forget to add something to it. This time I forgot to add the coconut. It was very moist on the inside. I didn’t make the pineapple glaze I just put powdered sugar on it. Since I live alone I’m going to freeze some. This is my new go to recipe!
This cake is moist and delicious. I’ve made it many times. It’s my favorite zucchini cake/bread recipe.
So glad you love it!
I made this in a 13X9 pan, and it turned out great! I am making it again today. Thanks for the wonderful recipe.
Excellent cake everyone loved it.
Delicious! Do not omit the ginger and nutmeg. Make it a day ahead, as with all spice cakes, the flavor intensifies over time. We at it immediately after frosting same day and felt it was “okay” and then we ate it for breakfast next day and WOW! Even with just the tiny pinch of ginger, this cake will win over gingerbread fiends like me!
Has anyone made this with fresh pineapple…chopped up?
is it necessary to use 2 kinds of flour
My question also – can I use only all purpose flour?
Sure
perfect combination
Gina, do you happen to know what size Bundt pan you used?
Thank you for sharing all your recipes with us!!!
made it into muffins, caramel drizzle, so very good.
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.
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.
Do you have nutrition info for this recipe without the frosting? It’s so good, we don’t even need it!
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!
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.
I just updated the nutritional info, yes it was off.
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?
Can you make this with gluten free flour?
Sure!
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.
Can you tell me the grams of sugar? The number is missing. Thanks! 🙂
Thank you, I’ve just updated the info, its 27g sugar
How many smart points for this cake?
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!
Maybe a dumb question but, 2 cups zucchini before or after squeezed?
Great question. I used 2 cups zucchini *after* I squeezed it (which required grating & squeezing a second zucchini in order to get to two cups after squeezing). Now I’m trying to bake it to bring to a Thanksgiving dinner — it’s already been in the oven for an hour and is still pretty liquid-y. I’ll feel bad if I’ve wasted so much time & so many ingredients and still can’t bring it to dinner as I’ve promised. If I ever use this recipe again I will only use one zucchini no matter what. (And yes, I drained ALL the liquid I could from the crushed pineapple.) I believe this recipe should’ve specified that it’s 2 cups zucchini BEFORE squeezing it. Or just say one zucchini!
This is Carol again. I just re-set my oven to 375 and baked it for 10 more minutes and that seems to have done the trick. My recommendation: only use one zucchini (mine was large-sized), squeeze the heck out of it, and if your oven is like mine seems to be, set it for 375.
I really would like to make this…How many smart points would this be?
This is not Gluten Free and it was listed underneath Gluten Free recipes. Just fyi
This looks delicious! Do you think the texture/taste/result would change much if I were to swap out the canola oil for coconut oil? Thanks for all of your posts, my husband and I love trying your foods!
I made a ton of recipes off of this website…it's my go to when I want to make something new. This cake recipe is by far my very favorite dessert recipe on here. I highly recommend it. Every time I make it for company I get tons of compliments!
Made this last night and its really good! I made some tiny changes. I left out the oil all together and added some unsweetened applesauce. It was super moist. I was trying to eat less fat so I didn't make the cream cheese frosting but made a simple vanilla glaze instead. I don't think the cake really needs anything though. Its good just on its own! Oh and I didn't use white flour, I used brown rice flour because it was all I had. My boyfriend loved it too!
Do you think I could do cake balls out of this? It looks really good and I have a pot luck to do. These would be great!
I made this last night as a birthday cake for a co-worker and it was a hit! This cake was not only delicious, but moist as well. I will definitely be using this recipe for more events. You can't go wrong with a yummy yet healthy cake.
Can these be made into cupcakes?
I made them into cupcakes, I got 24 cupcakes that I baked for 25 minutes, but I would start checking at 20 because ovens run differently
I made this tonight and the carrot cake last night. Between the two…I prefer the carrot cake, but the zucchini cake is still very delicious! I'm just partial to carrot cake, but wanted to give this a try. The only thing I did different was omit the oil and subbed it with unsweetened apple sauce. Still super moist and yummy! I also used a spring form pan instead of a bundt. I don't have one of those! I love, love all of your recipes Gina. Keep them coming. =)
This was delish!!!!!!!!!!!!!!!!
Gina, what do you think of using egg beaters, someone asked above, but I did not see your answer. Another question; I made your delic. banana bread last night and you used apple sauce instead of oil, do you think that would work for this?
Lynn
PS YOU ROCK!
Good for you Tiffany!!!
I think I will make these into cupcakes myself!
Marisa, love the idea of coconut oil!
Can I swap coconut or almond flour (or both)?
I made this last night and it turned out great. I made one change I used coconut oil instead of canola to make it that much healthier 🙂 It turned out great. I have been replacing coconut oil with a lot of my baking recipes and it works out great plus you get the health benefits. Thanks so much for your recipes!
I LOVE your blog! I found it about a week ago and so far have made about 5 different things! I made this recipe last night. I have been trying new baking recipes out on my dad and husbands co-workers. So a tray of what ever I make goes out the door with each of them. Instead of making this as a cake I made it into 24 cupcakes (had to omitt the coconut due to an allergy). They came out so moist and delish! I will update once I figure out the WW pts+…as I am a WW myself. Its recipes like yours that help me keep off my 100 lbs lost!! Thanks Gina!
Hi! I wanted to make these into cupcakes as well. Can you please share how long you baked them for? Thanks in advance!
LOL, I love this recipe 🙂
This cake is SO delicious! I made this today for a dessert to last through the week, but I'm not sure it is going to last that long with my husband digging into it!
Thanks Gina 🙂
I no longer have the info saved, you'll have to plug it into recipe builder. Sorry!
Hi Gina! Do you know how many points plus it would be without the icing? I saw some feedback you provided another person about being 4.5 points without the icing but it was prior to the new system.
Yes it was in a bundt pan, and my oven has been pretty close on all other recipes. I think it just had too much zucchini. How do you measure out your zucchini? Do you pack it into the measuring cup or weigh it or just put it in a measuring cup without packing it? I want to make this again soon, but I will need to wait for a time when I will have lots of helpers to eat it otherwise it won't be a good day for my points! 😉
Stephanie, perhaps that was the difference? Or maybe your oven isn't as hot? I haven't made this in a while, but I know I timed it. Was it a bundt pan?
Hi Gina! LOVE your website. I've made a couple things and have not been disappointed. When I made this though it didn't cook all the way. When I bake things I usually start out at the lowest time listed and go from there. I ended up baking it for the full 40 minutes and then some and only took it out because I was afraid that it would burn. The only thing I did differently was I omitted the coconut. Do think that this would make a huge difference? Also, I used to make zucchini bread all the time and the recipe would call for packed cups of shredded zucchini and if you added extra it wouldn't really matter. So out of habit, I did packed cups of zucchini and I am thinking that it could also be the reason for it not cooking thoroughly. Did you use packed cups of zucchini?
Even though it didn't cook all the way it still tasted amazing!!! Thanks for the recipes!
Yum! This turned out amazing! Thank you so much for all of your recipes! I feel like I hit the jack pot by finding this blog!
Soooo Good! I split the batter up into two separate pie pans and add a layer of frosting in the middle it’s amazing,
Thanks
I'm baking this right now and can not wait to dig in! I actually used my kitchen aide on this, so I'm hoping it turned out. The consistency reminded me of my normal zucchini bread batter, so I'm thinking it will be okay. Fingers crossed!
I made this for a potluck and it was AWESOME! Very moist and very tasty. I love all of your recipes that I've tried so far. Thank you!
Omg! Had to comment on this one. So easy and so delicious! Made it today for hubby and it was a big hit. Thanks Gina!
It sounds like you added more flour and you shouldn't have.
I tried making this yesterday, but the recipe said the dough would be dry and stiff.. it was actually very very sticky, so I added more flour because I was concerned.. and it ended up coming out dry and hard 🙁
Did I do something wrong? I followed the recipe to the T, but the dough was sticky before baking it…
Thanks! Yes, The ones that don't have both have not been updated yet. I'll try to get to this one soon!
I've noticed some recipes have points+ and some don't. Is this cake have a different point value now on the new system? BTW: You're site is AWESOME!!!:-)
Gina, I love this site! I have made a few of your recipes and they are very yummy! Quick question, is it good to bake with Egg beaters or does it turn out better with actual eggs? Thanks for your help! Thanks again for all your hard work that you do!
Gina,Thank you again for a wonderful dessert.I made this last night and tasty is the word.
Happy Canadian
Funny you ask! I'm experimenting with carrots tommorrow! I will let you know how it turns out. The coconut you can eliminate without a problem.
GREAT Site Gina! I am sooo impressed with your real food for real home cooks approach. So do-able! Question here on the Zuc Cake. I don't care for pineable or coconut. If I were to omit them is there a substitue I should do for either or both? I assume the pineable is needed for moisture. could I use applesauce instead? If so, how much? I am intereste in hearing back. This would make a great Easter dessert. Also, can I assume that the same amount of carrots could be used? Thanks.
@Stacy, I know! The fact that it's low in points is a bonus!!!
I made this cake today and it is seriously one of the best cakes I've ever tasted! So happy you posted it!
Probably right in front of me, but I do not see the fiber grams listed … anyone know?
You're welcome 🙂
Lovely cake!! Thank you this really hits the spot.
Seriously delish! fam. and friends loved it! one of my new favs
All I gotta do is VEGANIZE it!!!
I'm salivating already!!!
@Andrea, I always use my friends as guinea pigs when I bake, so I too was so happy with this one!!
Thank you so much! I made this yesterday for my craft ladies and they loved it!
Thanks! This picture got rejected from Tastespotting. Go figure!
OMG your pictures are soo yummi looking and this cake wow so moist it was delicious thanks!!
Hi Gina!
I'm so happy I found you blog. I joined WW 4 weeks ago so I really need some good recipes to stay motivated. Maybe you like to come around some time to gimme so extra motivation? 😉
http://sonnyslimsdown.blogspot.com
Hugs from Germany,
Sonny
This was yummy! Moist & delicious!!
Wow that looks so moist and delicious, yum!
Now I'll know what to do with all the extra summer zucchini we get! Thanks so much.
Riley
Mystery Lovers’ Kitchen
Yes, the 5.5 points per slice includes the frosting. Without the frosting it's 3.5. If you make the frosting with Splenda instead of powdered sugar it's 4.5 per slice.
This healthy cake will fool the kids every single time!
Gr8 Job!
Quick question – does the point total of 5.5 per slice include the frosting? If so, WOW!
I absolutely loved that cheese frosting.
Hope to see more dessert recipes soon! Great and delicious recipes Gina!
Just found your blog … lovely. Made this cake last night. It was great! Thanks.
@The Apple Hill Adventurer I'm not a big cake person either, I do love carrot cake and this was very similar in taste!
@Jamie, it was delicious! So so moist, loved it!!!
looks DELISH! almost like carrot cake! i am not a fan of cake overall, but a good carrot or spice cake can win me over. i bet this cake is a keeper! cant wait to try it out!
Lovely cake and thanks so much for the shout out! I absolutely adore this cake and hope you did too! 🙂
Looks yummy 🙂