How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chocolate Zucchini Cake With Pineapple Frosting And Coconut?

You need 17 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 2 tablespoons cocoa, 1 tablespoon cinnamon, 1 teaspoon baking powder, and more.

Is Chocolate Zucchini Cake With Pineapple Frosting And Coconut suitable as baking & desserts?

Yes, Chocolate Zucchini Cake With Pineapple Frosting And Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Chocolate Zucchini Cake With Pineapple Frosting And Coconut?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Cake With Pineapple Frosting And

Name: Chocolate Zucchini Cake With Pineapple Frosting And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons cocoa; 1 tablespoon cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups packed shredded zucchini (Skin and all); 1/2 cup unsalted butter, room temp; 1/2 cup vegetable oil; 2 cups sugar; 3 large eggs; 1 teaspoon vanilla; 1 cup dried tart cherry; Frosting; 8 ounces cream cheese, softened; 1/2 cup pineapple preserves (or Zucchini, Pineapple, Ginger Jam Zucchini, Pineapple, Ginger Jam); 1/2 cup coconut

Bake this irresistible Chocolate Zucchini Cake With Pineapple Frosting And Coconut at home. Made with flour, cocoa, cinnamon and baking powder. Easy ste…

This Chocolate Zucchini Cake With Pineapple Frosting And Coconut relies on simple, everyday ingredients such as all-purpose flour, cocoa, cinnamon and baking powder. It comes together quickly and makes 4 servings, at about 1496 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Chocolate Zucchini Cake With Pineapple Frosting And Coconut delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1496

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Chocolate Zucchini Cake With Pineapple Frosting And Coconut

Tips for the best results

Variations & substitutions

My Personal Notes

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