This pineapple zucchini sheet cake brings together the best of both worlds: garden-fresh vegetables and irresistibly sweet cake, all in a simple easy recipe. It bakes in a prepared pan, develops rich flavors, and stays moist—thanks to zucchini and pineapple synergy. The no‑fuss mixing in a large bowl, oven baking, and cooling on a wire rack makes this a perfectly approachable treat. Grab a toothpick for testing, slice through the tender crumb, and enjoy the burst of flavors. Whether for weekend baking, sharing with friends, or savoring slice by slice, this cake is a true delight.

Pineapple Zucchini Sheet Cake

I’m back with another zucchini recipe! The Zucchini Brownies were a huge hit, so I figure I’m not the only one trying to find ways to use up piles of zucchini. Pineapple Zucchini Sheet Cake is another favorite. There’s not any chocolate in this recipe, but the combination of zucchini, pineapple and coconut closely resembles my husbands favorite carrot cake recipe.

Before You Begin: Tools & Prep

Preheat your oven to 350°F.

Grab a 16 × 11” pan (or 9 × 13”, as some sources suggest), and grease it well so your cake slides out easily.

Clean and grate those zucchinis—2 cups worth to match the cake’s moisture.

Open a 20‑oz can of crushed pineapple, drain it, and reserve the juice—you might need it for the batter or frosting.

Here’s what you need to make Pineapple Zucchini Cake:

Ingredients

1 1/2 cup flour

1 1/4 cup sugar

1/2 cup coconut

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/4-1/2 tsp nutmeg

1 pinch ginger

3 TBSP vegetable oil

2 eggs

1 tsp vanilla

2 cups grated zucchini

1 (20 oz) can crushed pineapple

Cream Cheese Frosting

2 TBSP butter

8 ounces lowfat cream cheese, softened

2 cups powdered sugar

2 tsp vanilla

Splash of milk or pineapple juice if neccessary

Chopped nuts, like walnuts or pecans, optional

Instructions

Cake instructions:

Mix together dry ingredients down to the ginger in a large bowl. Add wet ingredients through the pineapple into the mixture of dry ingredients. Mix. Pour into a 16″ x 11″ prepared pan. Bake at 350º for 30-35 minutes. Frost with cream cheese frosting.

Cream Cheese Frosting:

Mix together until cream and frost onto cooled cake.

First, mix together your dry ingredients.

2. Then add the wet ingredients.

3. And stir it all together.

With quick recipes like this I prefer to mix by hand instead of pulling out the mixer, anyone else?

4. Once the cake has cooled spread cream cheese frosting on top. I pull out the mixers for this.