Pineapple Zucchini Cake

Name: Pineapple Zucchini Cake
Yield: 12 servings
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)

Source: Montana State University Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Stuffed with fruits and veggies, this hearty cake can be shared after a light lunch or dinner.

Makes

12 servings

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.

Notes

Learn more about: Zucchini Pineapples

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.