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Fresh Pineapple Zucchini Skillet Cake

5 from 1 vote
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  • 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


  • 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!


[adapted from my coconut zucchini bread]

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