Our Pineapple Zucchini Cake adds a tropical twist to a classic zucchini cake. The taste of pineapple, coconut, and cherries instantly transports you to an island paradise.
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Zucchini Cake With Pineapple
Every summer, I look forward to the moment when the gardens are overflowing with zucchini. Sure, I love to eat them for dinner, but honestly, I love baking with them so much more.
This green veggie adds moisture to baked goods, giving desserts a decadent and rich texture and taste. This dark chocolate zucchini cake is one of my all-time favorite zucchini recipes. However, I enjoy experimenting with new flavors and combinations.
This pina colada zucchini cake was inspired by pineapple zucchini bread. I modified my loaded carrot cake recipe with pineapple and zucchini, and this fun tropical cake was born.
If you enjoy zucchini and piña coladas, trust me and make this amazing cake! Your tropical oasis awaits!
Why You'll Love This Recipe
This zucchini pineapple cake recipe is easy to make. It's the perfect tropical dessert for summer picnics, potlucks, or dinner parties.
- Moist and flavorful. The cake is incredibly moist because of the zucchini and pineapple combination. The addition of coconut and cherries provides a burst of flavor.
- Great way to use veggies. This cake recipe is a great way to use extra zucchini in summer. It is perfect for those who have a garden or enjoy farmer's markets.
- Made and frosted in one pan! This sheet pan zucchini cake is baked and frosted in the same pan. No fancy decorating skills are needed!
- Tropical vibes. The pineapple and coconut give this cake a tropical twist that makes you feel like you're on vacation with every bite.
Main Ingredients
- Unsalted Butter - This cake batter needs real butter for its rich flavor. Margarine will not yield the same results.
- Sugars - Using a mix of brown sugar and granulated white sugar sweetens the cake and keeps it moist.
- Crushed Pineapple - You will need one small can with the juices drained.
- Large Eggs - Helps to provide moisture and lift as it bakes.
- All-Purpose Flour - Too much or too little flour affects the way recipes turn out. See how to measure flour for the best results.
- Baking Soda & Baking Powder - Provides the lift in the batter as it bakes.
- Cake Spice Mix - This blend of spices gives baked goods a warm taste. You can buy it in stores or use our homemade cake spice.
- Extracts - The combo of rum and coconut extract adds another layer of tropical flavor.
- Zucchini - You need 2 cups of shredded zucchini, so choose 2-3 medium-sized veggies. Big ones have seeds and less moisture.
- Shredded Coconut - For the best flavor and texture, use sweetened flakes. If you prefer a less sweet option, use unsweetened shredded coconut.
- Maraschino Cherries - A large jar will give you plenty of cherry pieces for the cake. Buy another jar with the stems for the top of your cake.
- Coconut Frosting
How To Make Pineapple Zucchini Cake
This easy snack cake comes together in minutes. All you need is one large bowl and a grater.
- Mix the wet ingredients. Combine the butter and sugar in a large bowl and beat until slightly creamy. Mix again with the drained pineapple, eggs, and extracts.
- Add the dry ingredients. Slowly mix the flour, baking powder, baking soda, spices, and salt into the wet ingredients.
- Fold in the mix-ins. Using a rubber spatula, gently fold the chopped cherries, shredded coconut, and grated zucchini into the batter.
- Bake and cool. Pour the batter into a prepared pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs. Remove the pan from the oven and place it on a wire rack to cool completely.
Storage Recommendations
On the Counter - The frosted cake can be kept in an airtight container for 4-5 days.
In the Freezer - Wrap the entire cake or individual slices in plastic wrap and foil. Freeze for 1-2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Tips and Tricks
- Grate the zucchini. Use a fine grater to ensure it blends smoothly into the batter. There is no need to peel the zucchini.
- Drain the pineapple. Drain the crushed pineapple well to avoid making the batter too wet.
- Chop the cherries. Drain and rinse the maraschino cherries, then cut into small pieces so they distribute evenly throughout the cake.
- Don't overmix. Mix the wet and dry ingredients until just combined to keep the cake tender.
- Cool the cake. Add the frosting once the cake is completely cool. Even a slightly warm dessert will make the frosting melt into a puddle.
- Add nuts. Chopped walnuts or pecans would be a great addition to this cake.
- Try a different frosting. Use vanilla buttercream, marshmallow buttercream, or cream cheese frosting on the cooled cake for a less tropical taste.
FAQs
Use small—to medium-sized zucchinis for baking because they are sweeter and have more moisture. Larger zucchinis are generally dryer and will not have as much moisture.
There is no need to peel the zucchini for this cake recipe. Use the smallest holes on a veggie grater to shred the zucchini with the peels.
No, the liquid from the veggies provides the moisture for the cake batter. If your shredded zucchini has a lot of moisture, then you can squeeze some of it out.
More Zucchini Dessert Recipes
- Zucchini Cream Cheese Muffins
- Chocolate Zucchini Brownies
- Banana Zucchini Cookies
- Brown Butter Zucchini Coffee Cake
- Banana Zucchini Cake
- Butterscotch Zucchini Bars
- Cherry Zucchini Coffee Cake
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Recipe
Pineapple Zucchini Cake
Our Pineapple Zucchini Cake adds a tropical twist to a classic zucchini cake. The taste of pineapple and cherries instantly transports you to an island paradise.
Ingredients
For the Cake
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 - 8 ounce can crushed pineapple, drained very well
- 1 teaspoon rum extract
- 1 teaspoon coconut extract
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cake spice
- 2 cups finely shredded zucchini
- 1 cup sweetened shredded coconut
- 1 - 16 ounce jar maraschino cherries, drained & quartered
For the Frosting
- 1 cup sweetened shredded coconut
- 6 tablespoons unsalted butter
- ⅓ cup marshmallow cream
- ¾ teaspoon table salt
- ¾ teaspoon rum extract
- ¾ teaspoon coconut extract
- 3 cups powdered sugar
- ⅓ cup heavy whipping cream
- 24 maraschino cherries with stems, drained & patted dry
Instructions
- Preheat oven to 350°F. Spray a 9x13 glass pan with nonstick baking spray.
- Beat the butter and sugars until creamy. Add the drained pineapple, extracts, and eggs and beat again.
- Stir together the flour, salt, baking soda, baking powder, and cake spice. Slowly beat into the wet ingredients.
- Add the zucchini, coconut, and cherries and stir gently. Spread in the prepared pan. Bake for 35-37 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool completely.
- Spread ½ cup coconut on a metal sheet pan and bake at 350°F for 4-5 minutes or until golden brown. Stir every minute. Remove and let it cool.
- Beat the butter, marshmallow cream, salt, and extracts until light and fluffy. Slowly add the powdered sugar and heavy whipping cream and beat until combined.
- Spread on the cooled cake.
- Sprinkle the regular and toasted coconut on top of the frosting. Top with the cherries. Store in a tightly sealed container.
Notes
- Grate the zucchini. Use a fine grater to ensure it blends smoothly into the batter. There is no need to peel the zucchini.
- Drain the pineapple. Drain the crushed pineapple well to avoid making the batter too wet.
- Chop the cherries. Drain and rinse the maraschino cherries, then cut into small pieces so they distribute evenly throughout the cake.
- Don't overmix. Mix the wet and dry ingredients until just combined to keep the cake tender.
- Adjust the baking time. Reduce the baking time by at least 5 minutes if you are using a metal 9x13 baking pan. Start checking the center with a toothpick at the 30-32 minute mark.
- Cool the cake. Add the frosting once the cake is completely cool. Even a slightly warm dessert will make the frosting melt into a puddle.
- Add nuts. Chopped walnuts or pecans would be a great addition to this cake.
- Try a different frosting. Use vanilla buttercream, marshmallow buttercream, or cream cheese frosting on the cooled cake for a less tropical taste.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 235mgCarbohydrates: 50gFiber: 2gSugar: 38gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in August 2017. It was updated and then republished in August 2024.
Sandra
I was just wondering if you needed squeeze out the moisture from the Zucchini before adding it to the recipe. I'm looking forward to making this lovely cake.
Take care,
Sandra
Jocelyn
For this cake I did not squeeze out any excess moisture from the zucchini. The only exception would be if you shred it, and it is extremely wet. Then you would want to squeeze some out. I hope you enjoy the cake!
Lisa
Glad to hear that you are doing better. You are going through a lot of changes at once time but it seems like you have a handle on it all. Take care!
Jocelyn
Thank you so much! It was a rough few days, but God is providing me the strength I need 🙂
Shannon
How do you make all these yummy snacks and lose all that weight?
Jocelyn
Our family tries to stay active and eat things in moderation. My hubby and I enjoy doing CrossFit together too. He is also a health coach with Optavia. I did the food plan a few months ago and lost 14 pounds by following it pretty hard core. If you are interested or know of someone who is interested in losing weight or getting healthy, feel free to email me at insidebrucrewlife@gmail.com
Ushmana Rai
Funny thing, I was just listening to "If you love pina coladas..." before coming across this article. Anyway, I'm really glad that somebody is combining ingredients in such a daring way. I mean, I haven't heard about a lot of cakes using zucchini as one of the main ingredients, so I'm definitely trying this one asap!