Pineapple Zucchini Cake with Cream Cheese Frosting

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.

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Pineapple Zucchini Cake with Cream Cheese Frosting

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

Directions:

  1. Preheat oven to 350°.
  2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  3. In a medium bowl, combine oil, eggs, and vanilla; stir well.
  4. Add grated zucchini and pineapple; mix well.
  5. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
  6. Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
  7. 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.
  8. Cool cake completely on a wire rack.
  9. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
  10. Spread frosting over top of cake.
  11. You can garnish with chopped pecans or walnuts, if desired (extra points).

Nutrition Information

Yield: 16 servings, Serving Size: 1 slice

  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 6
  • Calories: 230 calories
  • Total Fat: 7.6g
  • Saturated Fat: 2.5g
  • Cholesterol: 27mg
  • Sodium: 197mg
  • Carbohydrates: 36.8g
  • Fiber: 1.8g
  • Sugar: 27g
  • Protein: 3.3g
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