Pineapple Zucchini Cake with dried Cranberries


Who can resist a tropical pineapple flavor pared with cranberries and walnuts.  The original recipe called for shredded carrots.  I have made carrot cakes and Indian carrot sweets which had a “carroty” flavor and taste which I am not a fan of.  So I was looking for a twist and thought why not zucchini since it can be grated and there are a lot of zucchini recipes online.  So came this recipe which is so soft, moist and full of fragrant from pineapple.


  • 1/2 cup canola oil
  • 1/4 cup orange juice
  • 1/3 cup castor sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon shredded orange peel
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated zucchini
  • 1/2 cup finely chopped pineapple
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts


  • Preheat oven to 350 F
  • Lightly grease a 6 inch pan (I used a square pan) and set aside
  • Grate zucchini and spread on a paper towel.
  • If you are using canned pineapple, I would advice to buy the sliced pineapple since you have the flexibility to cut them into very small pieces.
  • Squeeze out the juice (if you are using canned pineapple) from pineapple and cut them into small pieces (1/4 inch)
  • In a mixing bowl whisk together oil, orange juice, sugar, and brown sugar.  Add egg and beat until batter is creamy.
  • Add vanilla extract and orange peel and mix well
  • In a separate bowl combine flour, baking powder, baking soda, and salt
  • Fold in the dry ingredients into the liquid mixture to form a batter.
  • Slightly squeeze out juice from shredded zucchini.  This makes the cake not becoming too sticky and soft
  • Fold in zucchini, pineapple, cranberries, and walnuts.
  • Pour batter into the prepared pan and bake for about 50 – 55 minutes
  • Cool to room temperature

2 thoughts on “Pineapple Zucchini Cake with dried Cranberries

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