Pineapple Zucchini Cake
Ingredients
The cake
-
¾
cup
all-purpose flour
-
¾
cup
whole wheat flour
-
1
cup
granulated sugar
-
½
cup
flaked coconut
-
2
tsp
baking soda
-
1
tsp
salt
-
2
tsp
ground cinnamon
-
¼
tsp
nutmeg (optional)
-
1
pinch
ginger (optional)
-
3
tbsp
canola oil
-
2
large
eggs
-
1
tsp
vanilla
-
2
cups
grated zucchini (unpeeled, excess liquid squeezed out)
-
20
oz
can crushed pineapple in juice (drained well)
The frosting
-
8
oz
1/3 fat Philadelphia Cream Cheese
-
1
cup
powdered sugar
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the flour, sugar, coconut, baking soda, salt, and spices.
- In a medium bowl, combine the oil, eggs, and vanilla, then add the grated zucchini and pineapple.
- Fold the wet ingredients into the dry ingredients until combined.
- Pour the batter into a greased Bundt pan or a 13 x 9-inch baking pan.
- Bake for 33-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, beat together the cream cheese, powdered sugar, and vanilla until smooth.
- Spread the frosting over the cooled cake and garnish with nuts if desired.
Nutrition Facts (estimated)
Servings
16
Calories
228
Total fat
8g
Total carbohydrates
30g
Total protein
3.5g
Sodium
298.5mg
Cholesterol
27mg
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