Prepare to be amazed by a cake that defies all expectations! This Pineapple Zucchini Cake is not just another dessert - it's a culinary adventure that transforms humble vegetables into a decadent treat that will have your taste buds dancing. Imagine a moist, perfectly spiced cake that sneaks in nutritious zucchini while delivering an explosion of tropical pineapple flavor, all topped with creamy cream cheese frosting. Whether you're a health-conscious foodie or a dessert lover looking for something extraordinary, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup grated zucchini
- 1 cup crushed pineapple, drained
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 cup chopped walnuts (optional)
- Cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- Grate the zucchini using a box grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent the cake from becoming too wet.
- In a large mixing bowl, combine the whole wheat flour, brown sugar, baking soda, baking powder, salt, and ground cinnamon. Whisk the dry ingredients together until well blended.
- In a separate bowl, mix the drained crushed pineapple and unsweetened applesauce. Add this wet mixture to the dry ingredients and stir until just combined.
- Fold in the grated zucchini and chopped walnuts (if using) into the batter, ensuring even distribution without overmixing.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Once the cake has cooled, spread cream cheese frosting evenly over the top. Optionally, sprinkle additional chopped walnuts on the frosting for garnish.
- Slice into 8 servings and serve. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Moisture Management: The key to a perfect zucchini cake is removing excess liquid from the zucchini. Use a clean kitchen towel to squeeze out moisture thoroughly.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the cream cheese from melting.
- Storage Hack: This cake actually gets more flavorful after a day, so don't be afraid to make it in advance. Just store it in an airtight container in the refrigerator.
- Customize Your Cake: Feel free to add extra crunch with more walnuts or experiment with different nuts like pecans or almonds.
- Make it Healthier: The recipe already uses whole wheat flour and unsweetened applesauce, making it a more nutritious dessert option.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 5mg
