Pineapple Zucchini Cake

When your garden hands you more zucchini than you know what to do with, bake it into this cake. Grated zucchini disappears into the batter while keeping every slice incredibly moist. Crushed pineapple adds tropical sweetness and even more moisture that no amount of butter could replicate.

This is an oil-based cake, which means it stays soft and tender for days rather than drying out overnight like butter cakes tend to. Brown sugar and granulated sugar together give it a deeper, more caramelized sweetness than either one alone. Chopped pecans add crunch and raisins bring chewy little bursts of sweetness throughout.

Bake it in a 9×12 sheet pan and frost with your favorite icing. Cream cheese frosting is the natural match here.

Kitchen Tips

• Peel the zucchini before grating. The green skin can show through the cake and give away your secret ingredient.
• Drain the crushed pineapple well. Squeeze it in a clean towel if needed. Too much liquid throws off the batter consistency.
• Alternate adding the dry and wet ingredients as directed. This keeps the batter smooth and ensures even mixing without overworking the gluten.
• Test with a toothpick at 55 minutes. The center should come out clean or with just a few moist crumbs.

Variations

• Use walnuts instead of pecans, or a mix of both for variety.
• Add shredded coconut to the batter for a more tropical character.
• Top with cream cheese frosting and a sprinkle of toasted coconut for the full experience.