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Pineapple Zucchini Cake (without) Cream Cheese Frosting(from the Pioneer Woman)
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Who knew that Zucchini and dessert even went together? This Pineapple Zucchini Cake is so easy to make, that you don't even need to use a mixer! It's very moist, with just the right balance of spices.

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Pineapple Zucchini Cake (without) Cream Cheese Frosting(from the Pioneer Woman)

Ingredients: 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon ground ginger 1/4 teaspoon baking soda 2 eggs lightly beaten 1 1/2 cups finely shredded carrots (3 medium) 1 cup shredded zucchini 3/4 cup brown sugar, tightly packed 1/2 cup raisins (I mixed regular & golden together) 1/2 cup chopped nuts (walnuts or pecans) 1/2 cup vegetable oil 1/4 cup honey 1 teaspoon vanilla extract

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Pineapple Zucchini Cake (without) Cream Cheese Frosting(from the Pioneer Woman)

Key Ingredient

Pineapple Zucchini Cake (without) Cream Cheese Frosting


clock
50 minutes
Ingredients
Vegetarian
Produce
  • 1 pinch Ginger, ground dried
  • 1 (20-ounce) can Pineapple in, juice
  • 2 cups Zucchini
Refrigerated
  • 2 Eggs, whole large
Baking & Spices
  • 1 cup All-purpose flour
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 Frosting
  • 1 1/4 cup Granulated sugar
  • 1 Nutmeg
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 3 tsp Vanilla
  • 1/2 cup Whole wheat pastry flour
Oils & Vinegars
  • 3 tbsp Canola oil
Nuts & Seeds
  • 1/2 cup Coconut, sweetened flaked
  • 1 Walnuts or pecans
Drinks
  • 1 Splash Milk or pineapple juice
Dairy
  • 2 tbsp Butter
  • 8 oz Cream cheese, low-fat

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