Moist Zucchini Cake Recipe

Moist Zucchini Cake Recipe

How To Make Moist Zucchini Cake

Delight in every bite of this moist and rich zucchini cake, seasoned with cinnamon, with added pineapples and coconuts for extra treats.

Preparation: 20 minutes
Cooking: 55 minutes
Total: 1 hour 15 minutes



  • 2cupsall-purpose flour
  • 2tspbaking soda
  • tspsalt
  • 2tspground cinnamon
  • 3eggs
  • ¾cupbuttermilk
  • ½cupoil
  • 1⅓cupswhite sugar
  • 1tspvanilla
  • 2cupszucchini,grated
  • 1cupcoconut,shredded
  • 1cupwalnuts,chopped
  • 8ozpineapple,crushed, squeezed and drained


  1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.

  2. Whisk together flour, baking soda, cinnamon and salt. Set aside.

  3. In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla. Fold in dry ingredients.

  4. Add remaining ingredients and stir just until combined.

  5. Pour into the prepared pan and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

  6. Cool completely and frost as desired.


  • Calories: 228.34kcal
  • Fat: 9.74g
  • Saturated Fat: 2.36g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.75g
  • Polyunsaturated Fat: 2.30g
  • Carbohydrates: 32.63g
  • Fiber: 1.41g
  • Sugar: 19.40g
  • Protein: 3.49g
  • Cholesterol: 30.45mg
  • Sodium: 211.68mg
  • Calcium: 28.91mg
  • Potassium: 122.12mg
  • Iron: 1.13mg
  • Vitamin A: 16.53µg
  • Vitamin C: 9.85mg
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