Fresh Pineapple Zucchini Skillet Cake.
Just how I like to eat my vegetables.
IN CAKE.
What makes a cake baked in a skillet so… good?!
Is it because it’s just different than a traditional pan and our internet-overload millennial brains get all excited and giddy? I’m going with it. Skillets must stimulate the cake excitement neuron.
Is your garden being overrun by giant green squash? I didn’t plant any this year but I’m getting a bit too arrogant with my mini container herb/tomato/pepper garden and thinking that next year, I shall find a way to plant zucchini.
Except I don’t totally love it unless it’s mixed with tons of cheese, in cake or bread or deep fried. Whomp whomp.
Oh but sidebar: I have been making a really delicious zucchini feta salad which is helping things along, but still. I see the squash and start praying for sugar. Halp me.
Not ONLY does this cake have a bunch of zucchini – which technically means it’s like, zucchini bread, which also technically means it can be healthy, right? – it has lots of fresh pineapple. You might remember that I have deemed fresh pineapple the obsession of 2015, right after these chunky little cheeks o’ love.
I want to eat both, incessantly. That’s real life.
And then it’s covered in chocolate frosting! The combo is such a rich win. I kinda sorta maybe was taking spoonfuls of cut and photographed cake and dipping it in the extra leftover bowl of frosting.
Totally cool with my life decisions. Totally cool. You go Glen Coco.
On that note! We are off on vacation, meaning I will spend the entire week snapping as many photos of northern Michigan sunsets that I can. I’ll probably blow up snapchat (howsweeteats) and be annoying on instagram and eat an ice cream cone every darn day.
I might even make this cake one night with farmers market zucchini. Because we will need extra cake on vacation, right? Ooomph.
Fresh Pineapple Zucchini Skillet Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups freshly grated zucchini
- 1 cup cubed fresh pineapple
- 1/3 cup unsweetened, shredded coconut
- 1/3 cup chocolate chips
- 1/3 cup milk
- 1 tablespoon coconut oil
quick chocolate buttercream
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 tablespoons dutch process cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. In a small bowl, whisk together the flour, baking powder, soda and salt.
- In a large bowl, whisk together the sugar, melted butter and vanilla extract. Quickly whisk in the egg. Fold in the zucchini, pineapple and coconut. Stir in half of the dry ingredients and the chocolate chips. Stir in the milk. Finish with the remaining dry ingredients until just combined, making sure to stir the bottom well.
- Heat a 10-inch cast iron skillet over low heat and add the coconut oil. Use a pastry brush to brush the oil all over the bottom and up the sides of the skillet. Turn off the heat and pour the cake batter into the skillet, spreading it evenly.
- Bake for 30 to 35 minutes, until the center is set and the edges are golden. Let cool completely before frosting.
quick chocolate buttercream
- Place the butter in the bowl of your electric mixer. Beat on medium speed until creamy. With the mixer on low speed, add the sugar, cocoa, salt and vanilla. Beat until incorporated, scraping down the sides when needed, until creamy and combined. If the frosting is really thick, add milk 1 teaspoon at a time. If it’s too thin, add in powdered sugar 1 tablespoon at a time until desired consistency is reached.
- Spread the frosting on the cake and cover with sprinkles. Eat!
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Sprinkles always.
40 Comments on “Fresh Pineapple Zucchini Skillet Cake.”
I love zucchini coming up the WaZu from my garden and was looking for a new way to use them. This is PERFECT :) THANKS AND HAPPY FRIDAY
Haha yes vegetables in cake is the best way to serve vegetables! This cake looks incredible, especially with that chocolate frosting :)
I have a hard time forcing myself to eat zucchini on its own also. Cake is wayyyy better! If I eat the whole thing it’s still healthy right? ;)
And I also prefer my vegetables with sprinkles. So you know = this rocks! Happy Fri-YAY, Jessica! XO
Zucchini bread/muffins/cake is the JAM. Never tried it with chocolate frosting though!
Pineapple and chocolate? REVOLUTIONARY.
1. That looks amazing and I wish I was having it for breakfast.
2. DID YOU SEE THIS?!?!?! http://www.eonline.com/news/679353/90s-kids-rejoice-limited-too-to-reopen-in-2016-bring-on-the-glitter-scrunchy-shirts-and-inflatable-furniture
I’ve never done chocolate frosting with zucchini cake before (always vanilla-cream cheese), but now I’m seriously questioning my life choices. Chocolate goes with all things and this looks like dreams. Genius.
Please, please blow up snapchat (and IG for that matter) while you are away!
Sprinkles are everything. And so excited for your vacay posts! Enjoy up north!
Zucchini is growing like crazy in the garden. I will have to start baking it up, too.
http://xoxobella.com/
I couldn’t grow zucchini this year after ending up with millions of them last year and forcing myself to eat them like every day even though I don’t like them that much either! I wouldn’t recommend growing them if you don’t love them. This year I just did cucumbers instead and have tons of them too, but at least I like them! They are just as good with feta too, if not better in my opinion :)
That looks delicious! Just wanted to let you know that I’ve made your hot cocoa cookies quite a few times, and they always turn out great! I made them this past week – mmmmmm!
YES! You go, Glen Coco! NONE of this cake for Gretchen Weiners :) Looks delish.
cake neuron! hahaha! this is exciting for serious. how does it look so beautiful in its little skillet nest1?! zucchini anything is a winner, i say.
I guess we all had a secret meeting and decided to share zucchini recipes, apparently I missed the memo on sprinkles, but I can fix that really quick. Love that you used pineapple in this cake and also that its made in a skillet, so cool.
I planted a zucchini in a planter and it’s growing just fine! I have 4 squash that are probably a week or so away from being ready to eat. :) This cake looks AMAZING too.
Totally just followed you on snapchat so… bring on the pictures!! I’m swooning over this cake. Pineapple + zucchini + chocolate = freaking genius. Pinned!
This looks so good! I’ve been looking into making zucchini muffins, but this is a much better alternative, haha.
Any alternatives if you do not have a cast iron skillet?!
Oh, Jessica you and Tiahegan@halfbakedharvest both baked zuchchini cakes kinda…..this looks great and i have some zucchini
This is seriously next level!
Looks delicious!! It’s always good to have as many zucchini recipes as possible in the summer.
If you are heading anywhere near traverse city “moomers” is a MUST for ice cream. Just sayin’. ?
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I have been wanting to try my hand at a skillet cake and this one looks right up my alley! I love the addition on pineapple, my fave fruit!
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The sprinkles!! Need this cake in my life!!
I am drooling over this! It looks so delicious, especially with that frosting! ;)
xx
Jenny // Mish Mosh Makeup
¡Fantástica receta! Fácil de realizar con un resultado delicioso y espectacular. Gracias por compartirla con todos/as.
http://www.mascasaonline.com
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Very cool recipe Jess!! I love the zucchini and pineapple mix!
This looks wonderful. I do have one question. I recently started a diet that looks a lot like the paleo diet which means there can be no refined sugars and flour. Could you offer suggestions on what might work as substitutes for the following ingredients?
2 cups all-purpose flour (would coconut flour work?)
1/2 cup brown sugar (would molasses work in the place of this?)
quick chocolate buttercream
1 cup powdered sugar
Thank you for your time.
Omg. I have a 5wwek old and hAve been trying for days to make. Well today I did ( took me all day-because newborns) and it is amazing. I’m never buying frosting again.
Xo
I will definitely try this. Looks DELICIOUS. Thank you for your wonderful recipe. I like to subscribe for all your updates.
oh. my. hell. you’re such a freaking genius!!! ps. I love that we both have baby boys that were born in the same year and that we dress them the same. I’m pretty sure that if we were neighbors or something, we would hang out :)
Loved the pineapple in this! Would never expect chocolate and pineapple to go together but in this case it makes the dessert! My whole family loved this, including my step daughter who doesn’t care for coconut and we ate half of it in just one night. I actually used frozen zucchini that I had shredded previously and canned organic pineapple instead of fresh ingredients and it was awesome! Thanks for a great recipe!!
This is awesome, I love to have it yummy yummy yummy. God blessed yoou with talent. Thank you for your tasty article.
Thank you for giving me this wonderful idea, I like to eat those chocolate on the top. Amazing recipe.
Thank you for giving me this wonderful idea
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