Zucchini Pineapple Cake with Cream Cheese Frosting

Still searching for ways to use all that zucchini from your garden? Love carrot cake with cream cheese but looking for something a little different? Then this Zucchini Pineapple Cake is perfect for you. It is a very simple cake that is moist and delicious.  And of course my cream cheese frosting loving self was in heaven with this cake. I was over a 1/2 cup short on the zucchini and substituted shredded apple and it worked fabulous!

Cake Ingredients

1/2 cup oil
1/2 cup applesauce
1-1/2 cups sugar
1/2 cup brown sugar
2 eggs
1 teaspoons vanilla
2-1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 cups finely grated zucchini
8 ounce can crushed pineapple, drained
1 cup chopped walnuts

Frosting Ingredients

8 oz cream cheese, softened
1/2 cup butter
2 cups confectioners’ sugar
2 teaspoons vanilla extract

Directions

Beat oil, applesauce, sugar, brown sugar, vanilla, and eggs well in large bowl.

Stir in flour, baking soda, cinnamon and salt and mix well. (Note: The batter will be very stiff at this stage)

Add finely shredded zucchini, drained pineapple and walnuts and mix together well with a spoon.

Pour into a greased 13×9″ pan and spread evenly.

Bake at 350 degrees for approximately 45-55 minutes until dark golden brown and toothpick inserted in center comes out clean. Cool cake on wire rack.

To make frosting, cream softened cream cheese and butter with mixer. Gradually add confectioner’s sugar. Add vanilla and beat until smooth and creamy. Spread on cooled cake and store in refrigerator.

This recipe was adapted from a Zucchini Cake recipe at busycooks.about.com.