Aug 9, 2009

Pineapple Zucchini Cake with Cream Cheese Frosting




After browsing though My Baking Addition, I came across this Pineapple Zucchini Cake with Cream Cheese Frosting which looked absolutely incredible! With all the zucchini in my garden, I knew I had to make this. What's even more incredible, this cake is low in fat using only 3 tbsp of oil, and it's high in fiber so I didn't even have to alter the recipe much to make it low in points. One thing I did cheat on was grating the zucchini. Instead, I put it in my Ultimate Chopper which did a great job of grating it for me, in less than 5 minutes. I also omitted the ginger and nutmeg because I am personally not a fan, but I left it in the recipe in case you like it.

A delicious, healthy cake... is that an oxymoron?





Pineapple Zucchini Cake with Cream Cheese Frosting
Gina's Weight Watcher Recipes
Servings: 16 Serving Size: 1 slice • Old Points: 5 pts • Points+: 6 pts
Calories: 230 • Fat: 7.6 g Protein: 3.3 g Carb: 36.8 g Fiber: 1.8 g 

Ingredients:
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/2 cup flaked coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg, optional
  • 1 pinch ginger, optional
  • 3 tbsp canola oil
  • 2 whole large eggs
  • 1 tsp vanilla
  • 2 cups grated zucchini, unpeeled (squeeze excess liquid)
  • 20 oz. can crushed pineapple in juice, drained well
Frosting:
  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Directions:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoo
n batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-40 minutes,
depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting,
beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired (extra points).

56 comments :

  1. Lovely cake and thanks so much for the shout out! I absolutely adore this cake and hope you did too! :)

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  2. looks DELISH! almost like carrot cake! i am not a fan of cake overall, but a good carrot or spice cake can win me over. i bet this cake is a keeper! cant wait to try it out!

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  3. @Jamie, it was delicious! So so moist, loved it!!!

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  4. @The Apple Hill Adventurer I'm not a big cake person either, I do love carrot cake and this was very similar in taste!

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  5. Just found your blog ... lovely. Made this cake last night. It was great! Thanks.

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  6. Hope to see more dessert recipes soon! Great and delicious recipes Gina!

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  7. I absolutely loved that cheese frosting.

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  8. Quick question - does the point total of 5.5 per slice include the frosting? If so, WOW!

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  9. This healthy cake will fool the kids every single time!

    Gr8 Job!

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  10. Yes, the 5.5 points per slice includes the frosting. Without the frosting it's 3.5. If you make the frosting with Splenda instead of powdered sugar it's 4.5 per slice.

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  11. Now I'll know what to do with all the extra summer zucchini we get! Thanks so much.

    Riley
    Mystery Lovers’ Kitchen

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  12. Wow that looks so moist and delicious, yum!

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  13. This was yummy! Moist & delicious!!

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  14. Hi Gina!
    I'm so happy I found you blog. I joined WW 4 weeks ago so I really need some good recipes to stay motivated. Maybe you like to come around some time to gimme so extra motivation? ;-)

    http://sonnyslimsdown.blogspot.com

    Hugs from Germany,
    Sonny

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  15. OMG your pictures are soo yummi looking and this cake wow so moist it was delicious thanks!!

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  16. Thanks! This picture got rejected from Tastespotting. Go figure!

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  17. Thank you so much! I made this yesterday for my craft ladies and they loved it!

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  18. @Andrea, I always use my friends as guinea pigs when I bake, so I too was so happy with this one!!

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  19. All I gotta do is VEGANIZE it!!!
    I'm salivating already!!!

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  20. Seriously delish! fam. and friends loved it! one of my new favs

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  21. Lovely cake!! Thank you this really hits the spot.

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  22. Probably right in front of me, but I do not see the fiber grams listed ... anyone know?

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  23. I made this cake today and it is seriously one of the best cakes I've ever tasted! So happy you posted it!

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  24. @Stacy, I know! The fact that it's low in points is a bonus!!!

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  25. GREAT Site Gina! I am sooo impressed with your real food for real home cooks approach. So do-able! Question here on the Zuc Cake. I don't care for pineable or coconut. If I were to omit them is there a substitue I should do for either or both? I assume the pineable is needed for moisture. could I use applesauce instead? If so, how much? I am intereste in hearing back. This would make a great Easter dessert. Also, can I assume that the same amount of carrots could be used? Thanks.

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  26. Funny you ask! I'm experimenting with carrots tommorrow! I will let you know how it turns out. The coconut you can eliminate without a problem.

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  27. Gina,Thank you again for a wonderful dessert.I made this last night and tasty is the word.
    Happy Canadian

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  28. Gina, I love this site! I have made a few of your recipes and they are very yummy! Quick question, is it good to bake with Egg beaters or does it turn out better with actual eggs? Thanks for your help! Thanks again for all your hard work that you do!

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  29. I've noticed some recipes have points+ and some don't. Is this cake have a different point value now on the new system? BTW: You're site is AWESOME!!!:-)

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  30. Thanks! Yes, The ones that don't have both have not been updated yet. I'll try to get to this one soon!

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  31. I tried making this yesterday, but the recipe said the dough would be dry and stiff.. it was actually very very sticky, so I added more flour because I was concerned.. and it ended up coming out dry and hard :(
    Did I do something wrong? I followed the recipe to the T, but the dough was sticky before baking it...

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  32. It sounds like you added more flour and you shouldn't have.

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  33. Omg! Had to comment on this one. So easy and so delicious! Made it today for hubby and it was a big hit. Thanks Gina!

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  34. I made this for a potluck and it was AWESOME! Very moist and very tasty. I love all of your recipes that I've tried so far. Thank you!

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  35. I'm baking this right now and can not wait to dig in! I actually used my kitchen aide on this, so I'm hoping it turned out. The consistency reminded me of my normal zucchini bread batter, so I'm thinking it will be okay. Fingers crossed!

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  36. Yum! This turned out amazing! Thank you so much for all of your recipes! I feel like I hit the jack pot by finding this blog!

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  37. Hi Gina! LOVE your website. I've made a couple things and have not been disappointed. When I made this though it didn't cook all the way. When I bake things I usually start out at the lowest time listed and go from there. I ended up baking it for the full 40 minutes and then some and only took it out because I was afraid that it would burn. The only thing I did differently was I omitted the coconut. Do think that this would make a huge difference? Also, I used to make zucchini bread all the time and the recipe would call for packed cups of shredded zucchini and if you added extra it wouldn't really matter. So out of habit, I did packed cups of zucchini and I am thinking that it could also be the reason for it not cooking thoroughly. Did you use packed cups of zucchini?
    Even though it didn't cook all the way it still tasted amazing!!! Thanks for the recipes!

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  38. Stephanie, perhaps that was the difference? Or maybe your oven isn't as hot? I haven't made this in a while, but I know I timed it. Was it a bundt pan?

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  39. Yes it was in a bundt pan, and my oven has been pretty close on all other recipes. I think it just had too much zucchini. How do you measure out your zucchini? Do you pack it into the measuring cup or weigh it or just put it in a measuring cup without packing it? I want to make this again soon, but I will need to wait for a time when I will have lots of helpers to eat it otherwise it won't be a good day for my points! ;-)

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  40. Hi Gina! Do you know how many points plus it would be without the icing? I saw some feedback you provided another person about being 4.5 points without the icing but it was prior to the new system.

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  41. I no longer have the info saved, you'll have to plug it into recipe builder. Sorry!

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  42. This cake is SO delicious! I made this today for a dessert to last through the week, but I'm not sure it is going to last that long with my husband digging into it!

    Thanks Gina :)

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  43. I LOVE your blog! I found it about a week ago and so far have made about 5 different things! I made this recipe last night. I have been trying new baking recipes out on my dad and husbands co-workers. So a tray of what ever I make goes out the door with each of them. Instead of making this as a cake I made it into 24 cupcakes (had to omitt the coconut due to an allergy). They came out so moist and delish! I will update once I figure out the WW pts+...as I am a WW myself. Its recipes like yours that help me keep off my 100 lbs lost!! Thanks Gina!

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  44. I made this last night and it turned out great. I made one change I used coconut oil instead of canola to make it that much healthier :-) It turned out great. I have been replacing coconut oil with a lot of my baking recipes and it works out great plus you get the health benefits. Thanks so much for your recipes!

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  45. Good for you Tiffany!!!

    I think I will make these into cupcakes myself!

    Marisa, love the idea of coconut oil!

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  46. Gina, what do you think of using egg beaters, someone asked above, but I did not see your answer. Another question; I made your delic. banana bread last night and you used apple sauce instead of oil, do you think that would work for this?
    Lynn
    PS YOU ROCK!

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  47. This was delish!!!!!!!!!!!!!!!!

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  48. I made this tonight and the carrot cake last night. Between the two...I prefer the carrot cake, but the zucchini cake is still very delicious! I'm just partial to carrot cake, but wanted to give this a try. The only thing I did different was omit the oil and subbed it with unsweetened apple sauce. Still super moist and yummy! I also used a spring form pan instead of a bundt. I don't have one of those! I love, love all of your recipes Gina. Keep them coming. =)

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  49. Can these be made into cupcakes?

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  50. I made this last night as a birthday cake for a co-worker and it was a hit! This cake was not only delicious, but moist as well. I will definitely be using this recipe for more events. You can't go wrong with a yummy yet healthy cake.

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  51. Do you think I could do cake balls out of this? It looks really good and I have a pot luck to do. These would be great!

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  52. Made this last night and its really good! I made some tiny changes. I left out the oil all together and added some unsweetened applesauce. It was super moist. I was trying to eat less fat so I didn't make the cream cheese frosting but made a simple vanilla glaze instead. I don't think the cake really needs anything though. Its good just on its own! Oh and I didn't use white flour, I used brown rice flour because it was all I had. My boyfriend loved it too!

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  53. I made a ton of recipes off of this website...it's my go to when I want to make something new. This cake recipe is by far my very favorite dessert recipe on here. I highly recommend it. Every time I make it for company I get tons of compliments!

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