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Zucchini Cake with Cream Cheese Frosting

Total Time: 45 minutes
17
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Moist and addictive, this Zucchini Cake is filled with zucchini, pineapple and coconut and is topped off with a silky cream cheese frosting.

PIN IT FOR LATER!

Oh, how I love a good, easy cake! This Zucchini Cake is one of my summertime favorites, but you should also try this Banana Cake with Cream Cheese Frosting, Tres Leches Cake, or the easiest one of all, this Dump Cake.

slice of Zucchini cake on a plate

The Best Zucchini Cake

When I think of zucchini cake, I know I want one that is tender and moist. This zucchini cake is exactly that. The pineapple not only adds great flavor, but it keeps lots of moisture in the cake. And the cream cheese frosting is the perfect addition to this perfect summer cake!

If you are drowning in zucchini, this is one recipe you definitely want to make!

ingredients to make zucchini cake with cream cheese frosting

Ingredients

Here is what you need for the cake:

  • Flour
  • Sugar
  • Coconut
  • Baking Soda
  • Ground Cinnamon, Nutmeg and Ginger
  • Salt
  • Vegetable Oil
  • Eggs
  • Vanilla
  • Grated Zucchini
  • Crushed Pineapple

And here is what you need for the frosting:

  • Cream Cheese
  • Butter
  • Powdered Sugar
  • Vanilla
steps to make zucchini cake

How to Make Zucchini Cake

  1. Combine the dry ingredients in a large bowl. Whisk together.
  2. Combine the wet ingredients in a small bowl and whisk together.
  3. Pour the wet ingredients into the dry ingredients.
  4. Mix until mostly combined. It will feel dry at this point.
  5. Add the zucchini and pineapple. Stir to combine.
  6. Pour into a baking pan that has been greased or lined with parchment paper.
  7. Bake!
steps to make cream cheese frosting

Cream Cheese Frosting

Cream cheese frosting is super easy to make!

  1. Beat the cream cheese and butter together until they are light and fluffy.
  2. Add the powdered sugar and beat to combine, then add the vanilla.
  3. Beat until you have reached your desired consistency.
spreading cream cheese frosting on a cake

I like to keep this cream cheese frosting less stiff or set up. I like the creaminess with this cake, so I’ll add in a bit of milk, or some of the pineapple juice. If you want the frosting on the stiffer side, just don’t add the extra liquid.

overhead view of slices of zucchini cake

Tips and Tricks

*The first time I made this cake, the batter was really runny. But other times it will be thicker. It all depends on your zucchini. If you have a large zucchini, you may need to scoop the seeds out. If you have small zucchini, I just leave the seeds in. I don’t usually let the zucchini drain, but you can do that as well if you are worried about too much moisture.

*I do drain the pineapple, though. Save the pineapple juice for if you need to thin out the frosting. It gives great flavor!

*This zucchini cake does need to be stored in the refrigerator if you aren’t going to be eating it right away, or if you have extras. It is actually my favorite to have a cold slice out of the refrigerator, though!

*If you want to freeze this cake, it will work best if you do it before you frost the cake.

slice of zucchini cake with a bite taken from it

More Zucchini Recipes

Zucchini Muffins
Zucchini Cobbler Bars
Chocolate Zucchini Muffins
Zucchini Bread Recipe
Glazed Lemon Poppy Seed Zucchini Bread
Chocolate Wave Zucchini Bread

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slice of Zucchini cake on a plate

Zucchini Cake with Cream Cheese Frosting

4.95 from 17 votes
Author: Deborah Harroun
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Print Pin
Moist and addictive, this Zucchini Cake is filled with zucchini, pineapple and coconut and is topped off with a silky cream cheese frosting.

Ingredients

Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cup granulated sugar
  • 1/2 cup sweetened flaked coconut
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • freshly grated nutmeg to taste optional
  • 1 pinch ginger optional
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups grated unpeeled zucchini remove seeds if the zucchini is large
  • 1 20-ounce can crushed pineapple in juice, drained (reserve juice in case you need it for the cake batter or frosting)

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • 2 tablespoons butter softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • splash of milk or pineapple juice if necessary

Instructions

  • Preheat the oven to 350°F.  Spray a 9×13-inch baking pan with nonstick cooking spray.
  • In a large bowl, combine the flour, sugar, coconut, baking soda, cinnamon, salt, nutmeg and ginger.
  • In a small bowl, beat together the oil, eggs and vanilla.  Add the mixture to the flour mixture, as well as the zucchini and pineapple.  Stir until it all comes together.  It might seem too dry to start, but continue to stir.  If the batter is still dry, add a little bit of the pineapple juice to loosen it up.
  • Pour the batter into the prepared pan.  Bake until a tester inserted in the center comes out clean, 30-35 minutes.  Cool completely.
  • To make the frosting, beat the cream cheese and the butter together until light and fluffy.  Add in the powdered sugar, beat to combine, then beat in the vanilla.  Spread the frosting over the cooled cake.  Store the cake covered in the refrigerator.

Recipe Notes:

adapted from Tasty Kitchen
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1slice, Calories: 294kcal (15%), Carbohydrates: 47g (16%), Protein: 3g (6%), Fat: 11g (17%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 4g, Cholesterol: 116mg (39%), Sodium: 316mg (14%), Fiber: 1g (4%), Sugar: 34g (38%)
Keywords: zucchini cake, zucchini cake recipe, zucchini dessert, zucchini recipe, zucchini sheet cake

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

  3. Shelly says

    5 stars
    I tried this recipe on Sunday and it was great. You mentioned in your directions that your batter was really runny and your cake didn't raise very high. I was a little worried about those two things so I added an extra 1/2 cup of flour and the cake turned out great. It baked up just like a normal cake and it was delicious! Try the extra flour I don't think you will be disappointed! I

    Reply

  5. Katrina says

    Wow, have some cake with your frosting! 😉 Looks de-lish. And I just bought (stupidly didn't plant my own) two giant zucchini at the farmer's market yesterday!

    Reply

  7. eatme_delicious says

    I looove carrot cake so I'm sure I'd love this! Especially with all that icing on top mmmm. Looks delicious.

    Reply

  8. Saoirse says

    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

    Reply

  10. Barbara says

    Just pour cream cheese frosting on just about anything and I am in heaven. Add to that a pineapple and zucchini cake… all I can say is YUM.

    Reply

  12. Jean Bugs says

    Oh boy is this timely! I just got a ginormous zuch from a friend…now I know what I'm gonna do with it!!!

    Reply

  14. Rosa's Yummy Yums says

    That cake looks delicious! I cannot resist anything that is made with cream cheese…

    Cheers,

    Rosa

    Reply