Zucchini-Ginger Cupcakes With Cream Cheese-White Chocolate Frosting | Oregonian Recipes

Ingredients

• 1 cup vegetable oil
• 2 cups granulated sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 cups shredded zucchini
• 1 8-ounce can crushed pineapple, undrained
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 packed tablespoons minced crystallized ginger
• 1 cup sweetened flaked coconut
• 1 cup toasted chopped pecans (see note)
• 4 ounces chopped white chocolate, plus 1 ounce shaved white chocolate (divided)
• 8 ounces cream cheese, softened
• 4 ounces unsalted butter, softened
• 3 cups powdered sugar
• Dash vanilla
• About 24 slivers crystallized ginger (optional garnish)