Go Back
–+ servings
Aunt Rachel's Zucchini Cake
Aunt Rachel’s Zucchini Cake is a moist, spiced cake that perfectly balances the sweetness of sugar and pineapple with the earthy freshness of zucchini. This classic recipe embodies the comfort and charm of American home baking, with warm cinnamon and crunchy nuts folded into every bite. The addition of crushed pineapple keeps the cake incredibly tender and flavorful. Topped with a luscious cream cheese and butter frosting, this cake is both hearty and elegant, making it ideal for family gatherings, potlucks, or as a nostalgic weekend treat. Its rustic yet delightful character continues to make it a beloved dessert across kitchens.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 15
Calories 360 kcal

Ingredients
  

Cake:

  • 4 eggs (beaten)
  • 2 cups sugar
  • 1 cup oil
  • 2 cups flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 8 oz crushed pineapple (drained)
  • 2 cups zucchini (grated, drained)
  • ½ cup nuts (chopped, walnuts or pecans)
  • 2 tsp vanilla extract

Frosting:

  • ¼ cup butter (softened)
  • 3 cups powdered sugar (confectioners’ sugar)
  • 3 oz cream cheese (softened)
  • ½ tsp vanilla extract
  • chopped nuts for garnish (optional)

Instructions
 

Step 1: Prepare Wet Mixture

  • Beat together eggs, sugar, and oil until smooth.

Step 2: Mix Dry Ingredients

  • In a separate bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

Step 3: Combine

  • Gradually add dry mixture to wet mixture. Beat for 2 minutes until combined.

Step 4: Add Fruits and Nuts

  • Stir in crushed pineapple, grated zucchini, chopped nuts, and vanilla.

Step 5: Bake

  • Pour batter into a greased 9x13 pan, Bundt pan, or two 9-inch round pans.
  • Bake at 350°F (175°C) for about 40 minutes, or until a toothpick comes out clean.

Step 6: Cool

  • Allow cake to cool completely before frosting.

Step 7: Frosting

  • Beat butter, powdered sugar, cream cheese, and vanilla until smooth and fluffy.
  • Spread over cooled cake.
  • Garnish with chopped nuts if desired.

Tips

  • Squeeze grated zucchini lightly if it’s very watery to avoid soggy cake
  • Substitute walnuts or pecans according to preference
  • Add ½ cup raisins for a more “carrot-cake style” texture
  • Swap pineapple juice (reserved) for part of the liquid for extra flavor
  • Toast nuts before adding for deeper nut flavor
  • Make as cupcakes and bake 18 to 22 minutes
  • Add orange zest to frosting for brightness
  • Omit nuts for nut-free households
  • Dust the frosted cake with cinnamon for presentation

Nutrition

Calories: 360kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 45mgSodium: 240mgPotassium: 160mgFiber: 2gSugar: 37gVitamin A: 200IUVitamin C: 4mgCalcium: 35mgIron: 1.5mg
Keyword cream cheese frosting, family recipe, homemade cake, moist cake, pineapple cake, potluck dessert, vintage recipe, zucchini cake
Tried this recipe?Let us know how it was!