Dessert

Pineapple Zucchini Cupcakes with Cream Cheese Frosting is for Dessert.

Pineapple Zucchini Cupcakes with Cream Cheese Frosting takes 20 minutes to prepare.

Pineapple Zucchini Cupcakes with Cream Cheese Frosting takes 20 minutes to cook.

Pineapple Zucchini Cupcakes with Cream Cheese Frosting makes 17 servings.

The ingredients for Pineapple Zucchini Cupcakes with Cream Cheese Frosting are:

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
2 tbsp coconut oil (or vegetable oil)
2 whole large eggs
1 tsp vanilla
2 cups grated zucchini, unpeeled, squeezed well of all moisture
20 oz. can crushed pineapple in juice, drained well

Here is how you make Pineapple Zucchini Cupcakes with Cream Cheese Frosting:

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. Spoon batter into cupcake tin. Bake at 350? for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread or pipe frosting over the cupcakes once they are cooled. You can garnish with chopped pecans or walnuts, if desired (extra points). Serving Size: 17 cupcakesNumber of Servings: 17Recipe submitted by SparkPeople user MENAGERIE56.

The nutritional information for Pineapple Zucchini Cupcakes with Cream Cheese Frosting is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 199.7

• Total Fat: 5.9 g
• Cholesterol: 39.3 mg
• Sodium: 348.4 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 2.1 g
• Protein: 4.3 g