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!
Course Breakfast, Dessert, Snack
Keyword sweet bread, zucchini
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Author Chad Groetsch
Ingredients
1cupwhite flour
1/2cupwhole wheat flour
1 1/4cupsugar
2tspbaking soda
1tspsalt
2tspcinnamon
1/4tspnutmeg
1/8tspginger
3tbspoil
2eggs (lightly beaten)
1tspvanilla extract
2cupsgrated zucchini
2 1/2cupscrushed 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)
Simply mix the ingredients together until even texture and it has a thickness you are comfortable with. Then spread on your COMPLETELY COOLED cake. It should be completely cooled or your frosting will become a runny mess. You may also like to sprinkle crushed nuts or your choice over the top.