Pineapple Zucchini Cake
Stuffed with fruits and veggies, this hearty cake can be shared after a light lunch or dinner.
- Yield
- 12 servings
- Serving size
- 1 3x3.25 inch piece of cake, 1/12 of recipe (135g)
- Rating
- 2.95 of 5 (74 ratings)
Food groups
- Grains: 2 ounces
- Vegetables: 1/4 cups
Ingredients
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup vegetable oil
- 2 cups zucchini (peeled, grated)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups flour (all purpose)
- 1 cup pineapple, crushed, drained
- 1/2 cup raisins (optional)
- 1 cup chopped pecans (optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F. Grease or lightly spray with non-stick cooking spray, a 9x13 inch pan.
- In a large bowl, beat eggs, sugar, vanilla, and oil.
- Add zucchini.
- In a separate bowl, combine baking powder salt, baking soda, and flour.
- Add dry ingredients to creamed mixture.
- Stir in fruit and nuts, if using.
- Bake for 45 to 50 minutes, or until cake springs back when lightly pressed with your finger.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 448.57 |
| Total Fat | 20.41 g |
| Saturated Fat | 3.02 g |
| Monounsaturated Fat | 8 g |
| Polyunsaturated Fat | 8 g |
| Linoleic Acid | 7 g |
| α-Linolenic Acid | 0.9 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 51.38 mg |
| Carbohydrates | 60.45 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 36.25 g |
| Added Sugars included | 33 g |
| Protein | 5.1 g |
| Calcium | 40 mg |
| Potassium | 136 mg |
| Sodium | 361.73 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 16 mg |
| Phosphorus | 74 mg |
| Selenium | 15 mg |
| Zinc | 0 mg |
| Vitamin A | 25 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 5 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 21 mcg |
| Folate | 105 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 48 mg |
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Source
Recipe by: Montana State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pineapple-zucchini-cake. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.