Makes 2 cakes – Prep Time: 15 mins – Simple – Serves 16


  • 1 can (440g) of pineapple chunks
  • 3 cups of plain flower
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 3 large eggs
  • 1 cup of canola oil
  • 2 teaspoons of vanilla extract
  • 1 cup tightly packed shredded zucchini
  • 1 cup of dried or frozen cranberries
  • 1/2 cup chopped walnuts
  • Icing sugar
  • Fresh cranberries or raspberries (optional


  1. Drain the pineapple, reserving 1/3 cup of the juice. Place the pineapple and reserved juice in a blender and process until smooth. Set aside.
  2. In a large bowl, combine the flower, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
  3. Pour into two greased and floured 20cm round cake pans. Bake at 180C for 30-35 mins or until a toothpick inserted in the centre comes out clean.
  4. Cool for 10 minutes before removing form the pans to wire racks to cool completely.
  5. Just before serving, dust with icing sugar. If desired, top with fresh cranberries or raspberries and serve with cream or custard. Enjoy!


Velisha Farms

Velisha Farms is a third-generation horticulture business owned and operated by Catherine Velisha in Werribee South, Victoria.  Catherine is passionate about raising the status of the horticulture industry and encouraging young people to fall in love with veggies.  Velisha Farms hosts an exciting schools’ program, VEG Schools, through its VEG Education registration training organisation.  VEG schools is an excursion experience like no other where students learn about vegetables and where they come from with loads of fun, educational games, and activities. The experience covers from seeds to stomachs as students learn about the vast opportunities the exciting and diverse horticulture industry provides! For more information go to or email