Pineapple Zucchini Cake with Cream Cheese Frosting

Serves: 16

Ingredients:

For the Cake:

• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• ¾ cup granulated allulose or monk fruit sweetener
• ½ cup flaked coconut
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon nutmeg, optional
• 1 pinch ginger, optional
• 3 tablespoons canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini, unpeeled and squeezed dry
• 1 (20 oz) can crushed pineapple in juice, drained well

For the Frosting:

• 8 oz 1/3-fat cream cheese
• ¼ cup powdered sugar substitute such as Swerve
• 1 teaspoon vanilla extract
• Optional: Add pecans to the top for a little crunch.

Instructions:

1. Preheat the oven to 350 °F. Grease a Bundt pan or a 9×13-inch baking dish.
2. In a large bowl, whisk together the flours, sweetener, coconut, baking soda, salt, cinnamon, and (if using) nutmeg and ginger.
3. In a separate bowl, whisk together the eggs, oil, and vanilla.
4. Stir in the grated zucchini and drained crushed pineapple.
5. Add the wet ingredients to the dry mixture and fold until just combined. The batter will be fairly thick.
6. Spread the batter evenly into the prepared pan and bake for 33–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before frosting.
8. To make the frosting, beat the cream cheese, powdered sugar substitute, and vanilla until smooth and fluffy.
9. Spread frosting evenly over the cooled cake. Add chopped nuts if desired.