Our zucchini plants are finally slowing down, but I still have a lot of picked ones. I'm always looking for good zucchini recipes, especially this time of year when I'm all "zucchini'd out" and need a change from the standard breads and side dishes. And let me tell you...I found a keeper! It's Pineapple Zucchini Cake from Pioneer Woman's Tasty Kitchen blog.
I made a few tweaks and it was oh, so yummy! Sweet and moist...just like a cake should be. If you still have zucchini coming out of your ears, I highly recommend this cake!
1-½ cups all-purpose flour
1-¼ cups sugar
½ cup sweetened, flaked coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoons nutmeg
¼ cup oil
1 teaspoon vanilla
2 cups grated zucchini
1 (20 oz.) can crushed pineapple in juice, drained (reserve juice for frosting)
Preheat oven to 350°F.
Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well and set aside.
In an electric mixer fitted with a paddle attachment, combine oil, eggs, and vanilla; mix well. Add grated zucchini and pineapple and mix until well combined. Add flour mixture. If batter seems too dry, add a few Tablespoons of reserved pineapple juice.
Pour batter into a 13 x 9-inch baking pan coated with non-stick cooking spray. Bake at 350°F for about 30–35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
FROSTING:8 oz. cream cheese*
2 Tablespoons butter, softened
1-2 Tablespoon reserved pineapple juice
½ teaspoon vanilla extract
3-½ cups powdered sugar
* Make sure cream cheese is cold. The frosting will be too thin if you use room temperature cream cheese.
1. In an electric mixer fitted with a paddle attachment, mix together cream cheese and butter until smooth.
2. Add powdered sugar, pineapple juice and vanilla. Beat on low until fluffy.
3. Spread evenly over cooled cake.