Pineapple Zucchini Cake with Cream Cheese Frosting

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

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
Did you make this recipe?

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

Leave a Reply

Your email address will not be published.

Rate this Recipe:




84 comments

  1. 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. 

  2. I really would like to make this…How many smart points would this be?

  3. This is not Gluten Free and it was listed underneath Gluten Free recipes. Just fyi

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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.

  9. 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 

  10. 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. =)

  11. This was delish!!!!!!!!!!!!!!!!

  12. 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!

  13. Good for you Tiffany!!!

    I think I will make these into cupcakes myself!

    Marisa, love the idea of coconut oil!

  14. 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!

  15. 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!

  16. LOL, I love this recipe 🙂

  17. 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 🙂

  18. I no longer have the info saved, you'll have to plug it into recipe builder. Sorry!

  19. 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.

  20. 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! 😉