Pineapple Zucchini Cake (without) Cream Cheese Frosting Recipe - (4.4/5)

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour (can use all white flour if you don't have this)
• 1-1/4 cup granulated sugar
• 1/2 cup sweetened flaked coconut (optional, I didn't use)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• Freshly grated nutmeg, to taste (about 1/2 teaspoon), (you can use pre-ground, too)
• 1 pinch ground dried ginger (about 1/16 teaspoon)
• 3 tablespoons canola oil
• 2 whole large eggs
• 1 teaspoon vanilla
• 2 cups grated (unpeeled) zucchini (*see Note)
• 1 (20-ounce) can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)
• NOTE: I think that half the pineapple would have been better, and I will do that next time.
• NOTE: Because I'm trying to cut back on my sweet tooth, and fat, I didn't frost this cake. Undoubtedly, the frosting below is phenomenally good with this cake!
• FROSTING
• 2 tablespoons butter, softened
• 8 ounces low-fat cream cheese, softened (can use full-fat cream cheese)
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• Splash of milk or pineapple juice, if necessary
• Chopped walnuts or pecans (optional)