Chocolate Chip Zucchini Crumb Cake with Pineapple
A moist, spiced coffee cake that cleverly incorporates fresh grated zucchini and crushed pineapple for extra moisture and subtle sweetness. The brown sugar crumb topping adds textural contrast while mini chocolate chips provide bursts of chocolatey richness throughout. Perfect for brunch gatherings or afternoon tea, this cake transforms humble garden zucchini into an irresistible dessert that appeals to both kids and adults. The simple powdered sugar glaze adds an elegant finishing touch.
Ingredients
- ¼ cup butter
- ⅓ cup pecans, chopped
- ⅝ cup brown sugar
- ⅝ cup flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 pinch salt
- ¾ cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 cup zucchini, grated
- ⅓ cup crushed pineapple, drained
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 1 ½ cups flour
- ½ cup mini chocolate chips
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- 1
Preheat oven and grease cake pan
- 2
Melt butter in microwave
- 3
Mix melted butter with remaining topping ingredients using fork and set aside
- 4
Whisk together sugar, oil and eggs in large bowl
- 5
Stir in zucchini, pineapple and vanilla and mix well
- 6
Whisk together dry ingredients in medium bowl
- 7
Stir dry ingredients into zucchini mixture until just incorporated
- 8
Fold in chocolate chips
- 9
Spread batter evenly into prepared pan
- 10
Bake for 20 minutes
- 11
Remove pan and sprinkle with crumb topping
- 12
Return to oven and bake additional 20-25 minutes until toothpick comes out clean
- 13
Cool cake for 10 minutes
- 14
Invert cake crumb side down onto clean plate
- 15
Invert again onto cooling rack and cool additional 10-15 minutes
- 16
Combine powdered sugar and milk until smooth
- 17
Drizzle glaze over cake before serving
Tips
Squeeze excess moisture from grated zucchini using paper towels to prevent soggy cake
Add crumb topping halfway through baking to prevent burning while ensuring proper cake doneness
Let cake cool completely before glazing to prevent runny icing
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Cake can be made 1 day ahead without glaze; add glaze just before serving
Serve at room temperature with coffee or tea; excellent for brunch or dessert
Common Mistakes
Drain pineapple thoroughly to avoid excess moisture
Do not overmix batter after adding flour to prevent tough cake
Wait for cake to cool before glazing to prevent melting
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular chocolate chips instead of mini?
Yes, regular chocolate chips work fine. You can chop them smaller if desired for more even distribution throughout the cake.
What if I don't have crushed pineapple?
You can substitute with an equal amount of unsweetened applesauce or additional grated zucchini, though the flavor will be slightly different.
How long will this cake keep?
The cake stays fresh covered at room temperature for 3 days or refrigerated for up to 1 week. Freeze for up to 3 months.