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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.
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.
Nutrition
Serving: 1slice, Calories: 233kcal, Carbohydrates: 33g, Protein: 4.5g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 298.5mg, Fiber: 2g, Sugar: 15g
- WW Points: 8