Dessert - Tasty kitchen zucchini pineapple cake recipes

Author: John Hudley  

I have a great zucchini cake/bar that I love, but I saw this Pineapple Zucchini Cake on the Pioneer Woman's new site called Tasty Kitchen. Make and share this Zucchini Pineapple Cake recipe from Food.com.

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting
If you're wondering what to do with all the zucchini from your garden, make this cake. It's super moist and delicious! I adapted it from a Cooking Light carrot cake recipe. The carrot cake is also wonderful.
Provided by: lindainmo
Total time: 33 minutes
Cook time: 33 minutes
Yields: 12 servings
Number of ingredients: 23
Ingredients:
  • FOR THE CAKE:
  • 1 cup All-purpose Flour
  • ½ cups Whole Wheat Pastry Flour (You Can Use All White Flour If You Don't Have This)
  • 1-¼ cup Granulated Sugar
  • ½ cups Sweetened, Flaked Coconut
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoons Freshly Grated Nutmeg, Or More To To Taste (optional)
  • 1 pinch Ginger (optional)
  • 3 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla
  • 2 cups Grated (unpeeled) Zucchini (See Note)
  • 1 can (20 Oz. Size) Crushed Pineapple In Juice, Drained (Reserve Juice In Case You Need It For The Cake Batter Or The Frosting)
  • _____
  • FOR THE FROSTING:
  • 2 Tablespoons Butter, Softened
  • 1 package (8 Oz. Size) Low-fat Cream Cheese, Softened (You Can Use Full-fat Cream Cheese)
  • 2 cups Powdered Sugar, More Or Less As Needed
  • 2 teaspoons Vanilla Extract
  • Splash Of Milk Or Pineapple Juice, If Necessary
  • Chopped Walnuts Or Pecans (optional)
How to cook:
  1. Preheat oven to 350°F.
  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
  3. Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into the flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
  4. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350°F for about 33–35 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.
  5. 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 just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.
  6. Notes : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. I’m not sure if this is critical, though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.
  7. This recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.
Notes: Zucchini Bread Pancakes | Tasty Kitchen: A Happy Recipe, milk, and add a small amount of brown sugar (maybe a tablespoon?) in place of the pineapple. I also added 1/2 tsp. cinnamon and 1/4 tsp. nutmeg

Vintage Kitchen || Amish Zucchini Pineapple Cake

Missing: tasty | Must include:

Pineapple Zucchini Bread

Pineapple Zucchini Bread
So delicious! A great fall recipe for breakfast or dessert.
Provided by: sns717
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 13
Ingredients:
  • 3 whole Eggs
  • 1 cup Oil
  • 2 cups Sugar
  • 2 teaspoons Vanilla Extract
  • 2 cups Zucchini, Coarsely Shredded
  • 8-¼ ounces, weight Can Of Crushed Pineapple, Drained
  • 3 cups Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • ½ teaspoons Baking Powder
  • 1-½ teaspoon Ground Cinnamon
  • ¾ teaspoons Ground Nutmeg
  • 1 cup Walnuts, Finely Chopped
How to cook:
  1. Preheat oven to 350F.
  2. With a mixer, beat eggs to blend. Add oil, sugar, and vanilla. Continue beating mixture until thick and foamy.
  3. With a spoon, stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg, and walnuts, stirring the dry ingredients gently into the zucchini mixture just until blended.
  4. Divide the batter equally between 2 greased and flour-dusted 5″x9″ loaf pans. Bake in a 350-degree oven for 1 hour, or until a toothpick inserted in the center comes out clean.
  5. Cool pans for 10 minutes, then turn out on wire racks to cool. Makes 2 loaves.
Notes: Pineapple Zucchini Sheet Cake with Cream Cheese Frosting, Pineapple Zucchini Sheet Cake with Cream Cheese Frosting. If you're wondering what to do with all the zucchini from your garden, make this cake. It's super

Pineapple Zucchini Cake

Pineapple Zucchini Cake
I have a great zucchini cake/bar that I love, but I saw this Pineapple Zucchini Cake on the Pioneer Woman's new site called Tasty Kitchen.
Provided by: Laura
Yields: 0 servings
Number of ingredients: 19
Ingredients:
  • 1 cup all-purpose Flour
  • 1/2 cup whole wheat pastry flour (can use all white flour, I used all white)
  • 1 ¼ cup sugar
  • 1/2 cup sweetened flaked coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • freshly grated nutmeg, to taste (1/4 to 1/2 tsp), optional (I used a couple dashes of dried nutmeg)
  • 1 pinch ginger (about 1/16 tsp or so), optional (I used this)
  • 3 Tbsp canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups grated (unpeeled) zucchini (*see Note)
  • 1 (20 oz) can crushed pineapple in juice, drained (reserve juice for frosting) Frosting
  • 2 Tbsp butter, Softened
  • 8 oz low-fat cream cheese, softened (can Use Full-fat Cream Cheese)
  • 2 cups powdered sugar, approx.
  • 2 tsp pineapple juice
  • chopped walnuts Or pecans (optional to go on top of the cake)
How to cook:
  1. Preheat oven to 350°.
  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
  3. Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
  4. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 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.
  5. 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 pineapple juice just until smooth. Add a splash of milk or more pineapple juice if necessary (I didn’t need any). Spread frosting over top of cake. You can garnish with chopped pecans or walnuts (Right before serving), if desired.
Notes: Pineapple Zucchini Bread | Tasty Kitchen: A Happy Recipe, easy to make, VERY moist…sweet but not TOO sweet which I was a little concerned about with the pineapple. I used a square pan because I couldn't

Zucchini Pineapple Cake

Zucchini Pineapple Cake
Make and share this Zucchini Pineapple Cake recipe from Food.com.
Provided by: LizCl
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 12
Ingredients:
  • 3 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1 cup oil
  • 2 cups grated zucchini, drained
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 1/2 cups flour
  • 1/2 cup raisins (optional)
  • 1 cup nuts
  • 1 cup crushed pineapple, drained well
Nutrition:
  • Calories: 3158.8 calories
  • Fat: 154.2 grams
  • Saturated Fat: 23.7 grams
  • Cholesterol: 317.2 milligrams
  • Sodium: 2555.2 milligrams
  • Carbohydrate: 409.6 grams
  • Fiber: 14.4 grams
  • Sugar: 224.8 grams
  • Protein: 45.9 grams
How to cook:
  1. Beat eggs until fluffy, add sugar, vanilla, oil, zucchini. Sift dry ingredients and add to egg mixture. Blend well.
  2. Add pineapple, raisins, and nuts and mix well.
  3. Bake in 2 well greased loaf pans for 1 hour at 350 degrees.
Notes: Pineapple Zucchini Sheet Cake with Cream Cheese Frosting, If you're wondering what to do with all the zucchini from your garden, make this cake. It's super moist and delicious!
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