Zucchini Pineapple Cake
3 eggs, 2 cups sugar
2 tsp. vanilla
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 tsp. Salt, 1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 cup crushed pineapple, drained well
½ cup flaked coconut or raisins
1 cup chopped walnuts, optional
cream cheese icing
Preheat oven to 350-degrees. Grease and flour a 9x13-inch baking pan and set aside.
In a large bowl, combine eggs, sugar, vanilla and oil and beat mixture until fluffy. Fold in zucchini. Whisk together flour, salt, baking powder, baking soda, and cinnamon then fold into wet batter. Blend in pineapple, coconut and nuts, if using. Bake 40-45 minutes, or until toothpick inserted near the center comes out clean. Cool on a wire rack, then frost with Cream Cheese Icing.
Cupcake variation: Preheat oven to 350-degrees. Line muffin tins with cupcake papers. Set aside, Prepare cake as directed. Fill cups one-half to three fourths full. If the cupcakes are filled a little fuller, they will crown better. Bake 18-24 minutes. Test for doneness by inserting a toothpick into the middle of a cupcake. I should come out clean with no crumbs attached. Cool and frost. Makes 20-24 cupcakes.
Cream Cheese Icing
2 (8 oz) pkg. cream cheese
½ cup butter
5 cups powdered sugar
2 tsp. vanilla
Beat cream cheese until softened. Add butter and mix until blended. Add 3 cups powdered sugar and vanilla and beat until smooth and fluffy. Do not over mix or icing will be runny.
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