Pineapple Zucchini Cake

 

From Recipes by Lisa on Facebook

For the Cake: 2 cups all-purpose flour; 1 1/2 cups grated zucchini, gently squeezed; 1 cup crushed pineapple, drained; 2 large eggs; 3/4 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup chopped pecans or walnuts, optional

For the Creamy Frosting: 8 oz cream cheese, softened; 1/2 cup butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp milk or cream, if needed; pineapple pieces or chopped pecans, optional for topping

Preheat oven to 175°C. Grease a 22X33cm baking pan or line it with parchment paper.

Grate the zucchini, then gently squeeze out extra moisture with a clean towel. Drain the crushed pineapple well.

In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil or melted butter, and vanilla extract until smooth. Stir in the grated zucchini and drained crushed pineapple.

In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.

Add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped pecans or walnuts if using.

Spread the batter evenly into the prepared baking pan. Bake for 30–35 minutes, until the centre is set and a toothpick inserted into the cake comes out clean. Let the cake cool completely before frosting.

For the frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, then mix until fluffy. Add a little milk or cream if needed to make the frosting spreadable.

Spread the frosting evenly over the cooled cake. Top with pineapple pieces or chopped pecans if desired. Slice and serve.