Spicy Pineapple Zucchini Cake

If you’ve got zucchini coming out of your ears from the garden, this cake is your answer. Grated zucchini and crushed pineapple keep every slice impossibly moist, while cinnamon and nutmeg fill the kitchen with that warm-spice aroma that makes everyone wander in asking “what’s baking?"

Walnuts and currants add crunch and little bursts of sweetness scattered throughout the crumb.

The cream cheese frosting spiked with almond and lemon extract is the finishing touch that takes this from snacking cake to centerpiece dessert. Or just dust it with powdered sugar and keep things simple.

Kitchen Tips

• Squeeze the grated zucchini in a clean towel to remove excess moisture. Too much liquid and the center won’t bake through.
• Drain the crushed pineapple well for the same reason. Press it in a fine-mesh strainer.
• Fold the dry ingredients into the wet gently. Overmixing develops gluten and makes the cake tough instead of tender.
• Test with a toothpick at the one-hour mark. Every oven is different and this is a dense, loaded batter.