Ingredients
Scale
- 1/2 cup oil (113g), vegetable, canola or melted coconut oil or melted butter
- 3/4 cup granulated sugar (150g)
- 3/4 cup packed light brown sugar (165g)
- 1/2 cup crushed pineapple (120g) (about half of an 8oz can)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup sour cream (80g), or plain Greek yogurt
- 2 cups grated zucchini (260g), about 1 medium zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
- 2 cups all-purpose flour (240g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 6 Tablespoons butter, softened
- 2 1/2 cups powdered sugar (300g)
- 1 teaspoon vanilla extract
- cinnamon sugar for sprinkling on top, (optional)
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13″ baking pan.
- Wet ingredients: In a mixing bowl, combine oil, granulated sugar, and brown sugar. Beat well to blend. Add crushed pineapple, eggs, vanilla, and sour cream. Gently stir in grated zucchini.
- Dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet and dry ingredients, mixing just until incorporated. Pour the batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before applying the frosting.
- For the Cream Cheese Frosting: In a mixing bowl, combine cream cheese and butter; cream together until pale and fluffy. Gradually add powdered sugar and vanilla, whipping until fluffy, about 3-4 minutes. Spread the frosting over the cooled cake. Sprinkle a little cinnamon sugar on top if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes