Pineapple Zucchini Cake

Name: Pineapple Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 c. oil; 2 c. sugar; 3 tsp. vanilla; 2 c. grated zucchini; 3 c. flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 3 tsp. cinnamon; 1 1/2 c. chocolate bits; 1 (8 oz.) can crushed pineapple, drained

Eats Now Editorial Team · 2303 kcal · Baking & Desserts

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Pineapple Zucchini Cake – a delicious recipe with eggs, oil, sugar, vanilla, zucchini, flour. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

3 eggs
1 c. oil
2 c. sugar
3 tsp. vanilla
2 c. grated zucchini
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 1/2 c. chocolate bits
1 (8 oz.) can crushed pineapple, drained

1
Beat eggs; add oil, sugar, vanilla and zucchini.
2
Mix well; add remaining ingredients and mix.
3
Pour mixture into greased and floured Bundt pan.
4
Bake at 325u00b0 for 1 hour and 20 minutes.

2303

kcal

Calories

Fat

323

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 3 eggs, 1 c. oil, 2 c. sugar, 3 tsp. vanilla, and more.

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

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.

Quick Info

Servings
4 servings
Calories
2303 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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