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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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Comments

  1. Geri says

    5 stars
    This recipe is fantastic!!! I did not have coconut in the house so I left it out and it tasted just fine without it. This is one of the best zucchini recipes I have ever made – Making it again this weekend for guests!!

    Reply

  3. Pat says

    5 stars
    I’ve made this several times now. Absolutely delicious! One of my favorite go to recipes…Ive got one in the oven now, for my sister-in-law…I know she will love it💗

    Reply

  5. Lori says

    There is a lot of liquid in zuchini, so after shredding it squeeze out the excess liquid. All that extra liquid will weigh the cake down.

    Reply

  7. Barbara says

    5 stars
    Made this cake today. It was very good. Similar to a carrot cake. Excellent way to use up extra zuchinni from your garden.

    Reply

    • Deborah says

      I used small zucchini, so I didn’t squeeze out any extra moisture. I think you might need to if you use really large zucchini, though.

      Reply

  10. Marilyn says

    5 stars
    When I make this cake I grate the zukes then put them in a flour sack towel and squeeze out some of the excess juice. The cake turns out beautifully!

    Reply