Just how I like to eat my vegetables.
IN CAKE.
There’s something about a cake baked in a skillet that makes it feel special. Maybe it’s the rustic presentation, the caramelized edges, or simply that it’s a fun change from a traditional pan. Whatever the reason, skillet cakes hit a sweet, nostalgic spot.
If your garden is overflowing with zucchini, this is a delicious way to use it. I didn’t plant zucchini this year but I’m tempted—container gardening has me overconfident for next season. Zucchini shines when paired with bold flavors: cheese, chocolate, or sugar. This cake favors the sweet route, and I’m not complaining.
This cake combines grated zucchini with plenty of fresh pineapple for brightness and texture. The pineapple adds juicy sweetness that balances the moist zucchini, while shredded coconut and chocolate chips lend tropical and indulgent notes. It’s the kind of cake that feels slightly virtuous and entirely irresistible.
To finish, a quick chocolate buttercream gets spread over the cooled cake. The chocolate elevates the tropical flavors and ties everything together. Full disclosure: I may have dipped a spoonful of cake into the extra frosting while photographing. No regrets.
I’ll be on vacation soon, chasing northern Michigan sunsets, snapping photos, and eating lots of ice cream. I might even make this cake with farmers market zucchini while I’m there—because extra cake on vacation is essential.
Fresh Pineapple Zucchini Skillet Cake
1 (10-inch) cake
1 hr
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°F. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, whisk together the brown sugar, melted butter and vanilla. Quickly whisk in the egg. Fold in the zucchini, pineapple and coconut. Stir in half of the dry ingredients and the chocolate chips, then stir in the milk. Finish with the remaining dry ingredients, mixing until just combined and scraping the bottom well.
- Heat a 10-inch cast iron skillet over low heat and add the coconut oil. Use a pastry brush to coat the bottom and sides of the skillet. Turn off the heat and pour the batter into the skillet, spreading 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 an electric mixer and beat until creamy. With the mixer on low, add the powdered sugar, cocoa, salt and vanilla. Beat until combined and smooth, scraping down the sides as needed. If too thick, add milk 1 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time until desired consistency is reached.
- Spread the frosting over the cooled cake and decorate with sprinkles if desired. Serve and enjoy.
Notes
Did you make this recipe?
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Sprinkles always.