Light. Tropical. Moist. Rich. All in one cake. So delicious!
Pineapple Zucchini Sheet Cake
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs
- 1½ cups sugar
- 1 cup coconut oil (or butter)
- 1 can (20 ounces) crushed pineapple, drained
- 2 cups grated zucchini (squeeze dry)
- 1 teaspoon vanilla
In a medium bowl, combine flour, baking soda, baking powder, and salt.
In a large bowl, beat eggs, sugar, and coconut oil. Add pineapple, zucchini, and vanilla. Mix well. Add dry ingredients. Mix well.
Spread in a greased 11×15 sheet cake pan. Bake for 40-45 minutes at 350°.
Cool completely. Top with cream cheese icing. Refrigerate before serving.
Cream Cheese Icing
- 8 ounces cream cheese
- ¼ cup butter, softened
- ½ teaspoon vanilla
- 1¾ cup powdered sugar, sifted
Beat together cream cheese, butter, and vanilla. Add powdered sugar. Beat on low with an electric mixer, then beat on high for 1 minute. Add more powdered sugar if needed for consistency.
*** If you want to disguise the zucchini, feel free to peel it first, but I think the green flecks look pretty. Plus, it’s easier that way!
*** This cake tastes delicious cold, out of the freezer, so feel free to make it ahead of an event.
*** Rather have chocolate? Try Chocolate Pudding Zucchini Muffins. Yum!
*** And even more Zucchini Recipes.