Pineapple Zucchini Cake Recipe

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This Pineapple Zucchini Cake is a moist, flavorful dessert you can enjoy any time of year. Made from scratch with fresh zucchini and crushed pineapple, it’s perfect for weeknight treats, gatherings, or seasonal celebrations.

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Whether it’s the height of summer or the middle of winter, this Pineapple Zucchini Cake is a dessert you can enjoy any time of year. While fresh zucchini from the garden is delightful in the summer, grocery stores carry zucchini year-round, so you don’t have to wait for harvest season to bake this cake.

This old-fashioned zucchini dessert has been a favorite for generations, and for good reason. The zucchini keeps the cake soft and tender, while the crushed pineapple adds a touch of tropical sweetness that brightens any day. The result? A moist, tender cake that tastes even better the next day and is sure to disappear quickly at family gatherings, potlucks, or just for a special weekend dessert. Be sure to top it with my Cream Cheese Buttercream Frosting for an elevated treat!

Why You’ll Love This Recipe

• Super moist & fluffy – zucchini + pineapple guarantee the best texture.
• Easy to make – just one bowl and a 9×13 pan.
• Versatile – perfect for any season, whether you serve it plain, dusted with powdered sugar, or frosted with my cream cheese buttercream frosting.
• Great for gatherings – travels well and stays moist for days.
• Freezer-friendly – bake now, enjoy later, any time of year.

Ingredients You’ll Need

• 1 cup butter, softened – gives richness and structure.
• 3 eggs – for binding and lift.
• 2 ½ cups sugar – balances the zucchini’s mild flavor. I prefer organic cane sugar.
• 1 cup crushed pineapple – adds natural sweetness and tropical flair.
• 2 cups grated zucchini (don’t drain) – the secret to that tender, moist crumb.
• 3 cups flour – un-bleached all-purpose works best. Preferably organic too!
• 1 teaspoon salt – enhances overall flavor.
• 1 teaspoon baking soda – for rise.
• 2 teaspoons vanilla extract – adds warmth and depth.
• 2 teaspoons cinnamon – a cozy spice that pairs beautifully with zucchini.

Step-by-Step Instructions

1. Preheat oven & prep pan. Set oven to 350°F. Butter and flour a 9×13 baking pan. I love my deep pyrex pan (no more stressing about things bubbling over)!
2. Cream the butter, sugar, and eggs. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. I prefer to use my stand mixer for this!
3. Mix in pineapple and zucchini. Stir in the crushed and mostly drained pineapple and freshly grated zucchini.
4. Combine dry ingredients. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Slowly add to wet mixture.
5. Add vanilla. Stir in vanilla until just combined.
6. Bake. Pour batter into prepared pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool. Allow cake to cool in pan before slicing or frosting. My Cream Cheese Buttercream Frosting pairs beautifully with this cake!

Tips for Success

• Don’t drain the zucchini — the extra moisture makes the cake extra soft.
• Use room-temperature butter and eggs for smooth mixing.
• Check doneness with a toothpick around the 45-minute mark.
• Let the cake cool completely if adding my cream cheese buttercream frosting.

Variations & Seasonal Twists

Fall/Winter:

• Add warm spices like nutmeg or ginger.
• Top with cream cheese frosting and toasted nuts.

Spring/Summer:

• Keep it light with cinnamon only.
• Serve with fresh berries or a dollop of my homemade whipped cream.

Any Season:

• Bake as a snack cake or muffins for portable treats.
• Dust with powdered sugar for a simple finish.
• Pair with coffee, tea, or homemade vanilla ice cream for a comforting dessert.

Storage & Freezing

• Room Temperature: Keep covered for 2–3 days.
• Refrigerator: Store in an airtight container up to 1 week.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and freeze up to 3 months. Thaw at room temp before serving.

Serving Suggestions

• Top with my Cream Cheese Buttercream Frosting.
• Dust with powdered sugar for a simple finish.
• Top with my homemade stabilized whipped cream and fresh fruit.
• Serve warm with a scoop of homemade vanilla ice cream.
• Enjoy with your morning coffee or afternoon tea.

This Pineapple Zucchini Cake is a true all-season dessert. From cozy fall evenings to bright summer afternoons, it’s sweet, moist, and easy enough to enjoy any time of year. Whether you serve it plain, frosted with my homemade cream cheese buttercream frosting, or with some homemade vanilla ice cream, it’s a recipe you’ll come back to again and again.

If you try it, I’d love to hear from you! Share a photo or comment below, or tag me on Instagram — I love seeing your creations.  Tag me on instagram @my.colorado.kitchen