Zucchini Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist spiced cake made with shredded zucchini and pineapple, finished with cream cheese frosting. Tender and flavorful, it's a crowd-pleasing dessert that makes great use of summer vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup granulated sugar (or monk fruit sweetener)
- 1/2 cup flaked coconut
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 pinch ginger (optional)
- 3 tablespoon canola oil
- 2 whole large eggs
- 1 teaspoon vanilla
- 2 cups grated zucchini (unpeeled (squeeze excess liquid))
- 20 ounce can crushed pineapple in juice (drained well)
- 8 ounces cream cheese (1/3 fat Philadelphia )
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 376mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 144mg
- Calcium
- 31mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.