Zucchini Cake with Pineapple and Cream Cheese Frosting

This wet Zucchini cake With pineapple and cream cheese sugar effusion is a light, tasteful dessert that is easy to prepare and always a human man.

Zucchini cake with cream cheese sugar effusion

I have baked this zucchini cake for years, and the secret of its incredible moisture and taste is the addition of crushed pineapple and a light cream cheese sugar effusion. The readers call this zucchini cake “The best I’ve ever done”– Fashion of pineapple, slightly sweet and popular with a spicy cream cheese sugar effusion. It is always a favorite of the audience, many say, even electoral eaters do not know that inner vegetables are hidden! If your garden is overcrowded with zucchini, you will find more zucchini recipes such as my popular zucchini bread recipe!

Why you will love this zucchini cake

As someone who has developed and shared healthy recipes for over a decade, I love to find ways to transform seasonal products into delicacies that taste good but still feel good to eat. This pineapple zucchini cake is a perfect example!

• Perfectly moist texture: Zucchini brings natural moisture while pineapple gives sack and tang.
• Nutritious ingredients: A great way to sneak vegetables into your dessert without affecting the taste.
• Balanced sweetness: The cake hits the Sweet Spot – light, moist and not excessive sugar.
• Versatile dessert: Ideal for meetings, grills or as a snack after school.

How to make zucchini cakes

Here is the step-by-step instructions. You can find expression values ​​instructions under recipe card.

• Prepare your pan and oven -If your oven to 350 ° F and grease a 9 × 13-inch casserole or a bundt pan. This prevents gluing and even ensures baking.
• Rew the zucchini and let it off – Set the zucchini with a box vehicle or a food processor and then carefully press excess liquid with a clean kitchen towel or paper towels. This step prevents the cake from becoming moist.
• Mix the dry ingredients – Whisk flour, sugar, coconut, baking powder, salt and spices until they are evenly combined.
• Combine the wet ingredients – Beat the eggs with oil and vanilla in another bowl. Stir in the drained zucchini and crush pineapple until they are mixed well.
• Dough – Pour the wet mixture into the dry ingredients. Fold carefully until there are no flour strips. The dough looks thick and hearty.
• Bake – Spread the dough evenly into your prepared pan. Bake for 35–40 minutes or until a toothpick introduced in the middle comes out clean.
• Completely cool – Let the cake cool in the pan for 10 minutes, then put in a rust (if a 9 × 13) and let it cool completely before the icing.
• Fetch – Beat the soft cream cheese, powdered sugar and vanilla smooth and fluffy.
• Frost and serve – Spread the cream cheese sugar effusion evenly over the chilled cake. Sprinkle with additional chopped nuts if you want one finishing touch.

Tips and variations

• Flour -You can use 100% of all -purpose flour if you have it at hand. Whole grain flour gives a bit of a smell and additional fiber, but the cake works beautiful in both cases.
• oil – Every neutral oil (rapeseed, vegetables or avocado) works. You can even use melted coconut oil.
• Sugar -Coconut sugar or a sugar -free replacement such as Mönch Fruit Sweatener show if you prefer a deeper, caramel -like sweetness.
• coconut – If you are not a fan, leave it out or replace it with chopped walnuts or pecans to the crunch.
• Spices – Stick to cinnamon or add a pinch of nutmeg and ginger for a warmer spice profile.
• pineapple – Make sure you drain it well so that the cake does not become moist. You can also use fresh pineapple that is finely crushed.
• Cream cheese sugar effusion -Use a cream cheese reduced fatty -rainy -free manner to the lighter option or exchange half with Greek yogurt for additional protein and tang.

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