Description
Ingredients
Yield: 16servings | Serving Size: 1slice
3/4cupall-purpose flour
3/4cupwhole wheat flour
3/4cupgranulated sugar, or monk fruit sweetener
1/2cupflaked coconut
2teaspoonsbaking soda
1teaspoonsalt
2teaspoonsground cinnamon
1/4teaspoonnutmeg, optional
1pinchginger, optional
3tablespooncanola oil
2whole large eggs
1teaspoonvanilla
2cupsgrated zucchini, unpeeled (squeeze excess liquid)
20ounce cancrushed pineapple in juice, drained well
Moist and delicious zucchini cake made with pineapple and topped with light cream cheese frosting.
8ouncescream cheese, 1/3 fat Philadelphia
1/4cuppowdered sugar
1teaspoonvanilla extract
Instructions
- Preheat oven to 350°F. Grease a Bundt pan or 9×13 baking dish.
- In a large bowl, whisk together the flours, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, beat the eggs with oil and vanilla.
- Add grated zucchini and pineapple; mix until well combined
- Fold the dry ingredients into the wet mixture. The batter will be stiff at first—just keep folding until everything is thoroughly combined.
- Transfer batter to your pan and bake for 33–40 minutes, or until a toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
Let the cake fully cool on a wire rack—this helps the frosting stay smooth.
- To prepare frosting, Beat cream cheese, powdered sugar, and vanilla until silky. Spread evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.
Last Step:
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Nutrition
Serving: 1slice, Calories: 233kcal, Carbohydrates: 33g, Protein: 4.5g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 298.5mg, Fiber: 2g, Sugar: 15g
