Pineapple Zucchini Sheet Cake

I'm back with another zucchini recipe! The Zucchini Brownies were a huge hit, so I figure I'm not the only one trying to find ways to use up piles of zucchini. Pineapple Zucchini Sheet Cake is another favorite. There's not any chocolate in this recipe, but the combination of zucchini, pineapple and coconut closely resembles my husbands favorite carrot cake recipe.

First, mix together your dry ingredients.

Then add the wet ingredients.

And stir it all together. With quick recipes like this I prefer to mix by hand instead of pulling out the mixer, anyone else?

Once the cake has cooled spread cream cheese frosting on top. I pull out the mixers for this.

Pineapple Zucchini Sheet Cake

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Ingredients

1½ cup flour
1¼ cup sugar
½ cup coconut
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
¼-1/2 tsp nutmeg
1 pinch ginger
3 TBSP oil
2 eggs
1 tsp vanilla
2 cups grated zucchini
1 (20 oz) can crushed pineapple
Cream Cheese Frosting
2 TBSP butter
8 ounces lowfat cream cheese, softened
2 cups powdered sugar
2 tsp vanilla
Splash of milk or pineapple juice if neccessary
Chopped nuts optional

Instructions

Cake instructions:
Mix together dry ingredients down to the ginger. Add wet ingredients through the pineapple. Mix. Pour into a 16" x 11" sprayed pan. Bake at 350º for 30-35 minutes. Frost with cream cheese frosting.
Cream Cheese Frosting:
Mix together until cream and frost onto cooled cake.