Pineapple Zucchini Cake

Total Time
1hr 45mins
Prep 50 mins
Cook 55 mins

This is so much better than zucchini bread. I got this recipe from North Carolina, where there are so many good cooks.Everybody plants zucchini so must use it up. "WASTE NOT WANT NOT."

Ingredients Nutrition


  1. Place zucchini in sieve; let drain 30 minutes.
  2. Drain pineapple.
  3. Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
  4. Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
  5. Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
  6. Press zucchini to remove excess liquid.
  7. Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
  8. Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).


Most Helpful

This recipe is good, but after I tasted it, it seemed flat to me. Then I thought maybe it's because there is no salt. I think I might try it again and add about 1/2 tsp. of salt and see if that helps. I remember hearing that you really have to have a little salt in all your baking.

A Spiring Chef July 14, 2007

Wow, this was great, so moist and very tasty, used 3/4 cup Splenda and 3/4 cup sugar instead and still worked fine, could even cut down on real sugar a bit more as the pineapple gives the cake a natural sweetness. Didn't have the pineapple juice so used the syrup from my canned pineapple instead and was great. Don't like raisins so left them out also. Iced it with a cream cheese icing and was absolutely decadent, my new favourite cake!!!! Yummmmmmm!!!!

**Mandy** January 13, 2007

Awsome recipe!!! Everyone loved it. I had to change a few things cause I didn't have them though and it was still incredible. I doubled the recipe and used a 20oz can of crushed pineapple and instead of white sugar I used 4 cups of brown sugar. I omitted the pineapple huice as I didn't have any on hand but I figured that the extra crushed pineapple and juice along with the moisture content of the brown sugar would make up for it. It turned out fine! I also baked it in a pan a slight bit larger than a 9x13 with high sides. Thanks so much for a great recipe, will definatly be using many times over! :-)

Elliemae Clampet August 12, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a