Fresh Pineapple Zucchini Skillet Cake.
Just how I like to eat my vegetables.
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
- 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
- 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!