Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

This recipe is actually a carrot cake made with zucchini instead.  It has the same flavors you would expect from a carrot cake.  This cake is very moist and contains no butter!  Perfect summertime recipe to use up that zucchini.

zucchini cake

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting
Total Time: 45 min
Serves 12

• 1½ cup All-purpose flour
• 1¼ cup granulated sugar
• ½ cups flaked coconut (I used unsweetened)
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ginger
•¼ cup canola oil (you can use olive too)
• 2 whole large eggs
• 1 teaspoon vanilla extract
• 2 cups grated (unpeeled) zucchini
• 1 can (20 oz. size) crushed pineapple in juice, pineapple & juice

• 2 tablespoons unsalted Butter, softened
• 1 package (8 oz. size) Low-fat Cream Cheese, Softened (you can use full-fat too)
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• chopped pecans or walnuts, if desired

Preheat oven to 350°F. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into the flour mixture.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350°F for about 30–35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla and beat until slightly whipped, about 3 minutes. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.


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