Grandma’s moist zucchini cake recipe made with carrots and pineapple. You can top this recipe with powdered sugar to keep it simple or add cream cheese frosting. It’s deliciously not too sweet and perfect with a cup of coffee for dessert (or breakfast).
Who has zucchini coming out of their ears this month from their garden? If not, it’s inexpensive at the grocery store and that’s where you’ll find me buying it. (Hoping to have a garden someday!)
When I stumbled onto this zucchini carrot cake in my grandma’s recipe box I thought it was the perfect recipe to try this time of year. I love zucchini bread but was intrigued because this recipe, like the bread, called for “healthier ingredients” like honey instead of sugar. And it added carrots and pineapple. And… it’s cake! I was curious.
How to make Zucchini Cake
Stir together flour, cinnamon, baking power, baking soda and salt in a medium bowl. And set aside.
Beat the eggs with the honey, oil and vanilla until they are frothy.
Add the flour mixture and beat until smooth.
Squeeze the zucchini into paper towel to remove excess moisture. Stir in the carrots, pineapple, walnuts and zucchini to the batter.
Pour into a small rectangular pan. (Mine is 9 x6.)
Bake at 350˚ F for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
This cake has a deep golden brown color because of the whole wheat flour. The flavors of the pineapple and zucchini bring a slight sweetness but also make this cake super moist. Sprinkle your final product with powdered sugar. You can also top with it with a cream cheese frosting like this one (minus the lemon). I liked leaving it healthier. I enjoyed this for a few days with a hot cup of coffee in the morning for breakfast. Yum! I hope you enjoy!
Zucchini Cake Tips and Questions
How do I get the water out of the zucchini? You’ll need to wrap up the grated zucchini in a paper towel and squeeze it to drain a lot of the moisture. Drain over a sink or trash can as you’ll be amazed how much liquid is released.
Is this a super sweet cake? No. It’s not a traditional sweet cake. It’s a slightly sweet but savory cake. You can make it sweeter by adding frosting once the cake has cooled.
Will I taste the zucchini? Like most zucchini baked goods, the taste of the zucchini is not super strong. It bakes right into the cake and adds moisture. I did leave my pineapple in big chunks to get delicious sweet bites, however you can used crushed pineapple if you prefer to give it less texture.
Does zucchini cake need to be refrigerated? You can leave it covered at room temperature for 2 to 3 days.
How do I cut zucchini to make this cake? Use a food grater like this one. It’s simple and straight forward and takes less than a minute to grate zucchini.
More Cake Recipes
- 1 1/2 Cups whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs large
- 1/2 Cup honey
- 1/2 Cup vegetable oil
- 1 teaspoon vanilla
- 1 Cup zucchini grated
- 1 Cup carrots grated
- 1/2 Cup pineapple tidbits drained
- 1/2 Cup walnuts chopped
- powdered sugar optional
- Preheat oven to 350˚ F.
- In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
- In a mixing bowl, beat eggs with honey, oil and vanilla until frothy. Add the flour mixture and beat until smooth.
- Squeeze the grated zucchini in a paper towel to get rid of excess moisture. Stir drained zucchini, carrots and walnuts into the batter. Add to greased medium baking pan.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Sprinkle powdered sugar on top or add frosting once the cake is cool.
Did you create this?
Share it on Instagram and follow us on Pinterest for more Cleverly Simple recipes.
Comments & Reviews
Elizabeth Anne Long says
Lynette, I’m not sure why you sent this recipe out this month (February), but I’m actually very glad you did. I have “use up frozen zucchini” on my to-do list this month. I think this cake will be perfect for a tasty breakfast with a cup of coffee on a cold morning! I’m planning to make it with an 8×8 or 9×9 pan since that is what I have. And, I’m thinking I’ll try the crushed pineapple. Like you, I’m going to skip the frosting. Thank again!
Awesome! Nothing like using those garden veggies in the dead of winter! 🙂