Wednesday, August 25, 2010

Zucchini at its best

This is the time of year that zucchini have been growing furiously. You go to bed with blossoms and wake up the next morning with football-sized squash. I don't have a garden (I'm really pulling for my dad to come out and help me get started next Spring) and for now will just appreciate any extras that the neighbors may be able to pass my way (hint, hint ; ). That said, this recipe is good enough, I have even bought zucchini to make it! Oh, and for cake, you can rest easy knowing this is actually a very healthy recipe! Enjoy!

Pineapple Zucchini Cake with Cream Cheese Frosting

The recipe is adapted from The Pioneer Woman's Tasty Kitchen site.
1 1/2 c whole wheat flour
3/4 - 1 cup sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 Tablespoons canola oil
2 eggs
1 teaspoon vanilla
2 cups grated zucchini (allow to drain on paper towels while assembling rest of cake)
1 (20 oz) can crushed pineapple in juice, drained (reserve juice)

1 8 oz package reduced fat cream cheese (Neufchatel), softened
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
reserved pineapple juice (if necessary)
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake.

1 comment:

  1. We are growing zucchinni, but we won't next year. Everyone keeps giving us their harvest of zucchinni so we have to give ours away too. I can't tell you how much of it we are freezing. It is EASY to grow and I have a black thumb.

    I follow the Pioneer Woman's blog too! She's awesome!