Chad Groetsch
In our eternal search for finding enough recipes to keep from throwing out a single zucchini from our garden due to spoilage, we came up with this nice cake because of the overwhelmingly positive response to our Glazed Lemon Zucchini Bread recipe. It again uses fruit to bring add favor and character to the mundane, but nutritionally abundant, zucchini.
Pineapple Zucchini Cake with Cream Cheese Frosting
This moist, delicious cake recipe is a wonderful balance of flavors. It's great for a summer dessert!
Ingredients
- 1 cup white flour
- 1/2 cup whole wheat flour
- 1 1/4 cup sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 3 tbsp oil
- 2 eggs (lightly beaten)
- 1 tsp vanilla extract
- 2 cups grated zucchini
- 2 1/2 cups crushed pineapple
Instructions
- Preheat oven to 350°.
- Mix all dry ingredients(flours, sugar, baking soda, salt, cinnamon, nutmeg, and ginger) and set aside.
- In a separate bowl mix together the oil, eggs, vanilla, zucchini and pineapple. Mix well.
- Add the dry ingredients to the wet and mix thoroughly.
- Pour contents of bowl into a greased 9×13 cake pan.
- Bake for 35 to 40 minutes or until cake is a nicely medium brown and an inserted toothpick comes out clean.
Notes
CREAM CHEESE FROSTING
We used some of the reserved pineapple juice from crushing to put in the frosting. It continues the flavor throughout the frosting that you get from the cake. If there’s no juice left(because someone over zealously drank it) then substitute milk.- 2Tbsp softened butter
- 8oz package of cream cheese
- 2c powdered sugar
- about 1Tbsp pineapple juice(be careful not to overdue it or your frosting will be runny)
