Pineapple Zucchini Cake

Our generous friends Jennifer and Andy, who gave us the tomatoes to make salsa, also gave us a very large zucchini they grew in their garden. They are currently remodeling their house and do not have a kitchen. So I thought I'd put my kitchen and their zucchinis to good use and whipped up a zucchini cake. I started searching around for zucchini recipes and was amazed at how many recipes there were for sweet treats made with zucchini. And most of them incorporated some kind of cream cheese frosting, which is a total bonus in my book. I found a lot of good looking recipes on the Tasty Kitchen Blog, and one endorsed by The Pioneer Woman, so I thought I'd give it a go.

I followed the recipe almost as written except I used vegetable oil instead of canola oil, it's just what I had on hand. I think I might add some nuts next time, and there will be a next time. I cut the recipe for the frosting in half, I just wanted a thin layer, and half a recipe was more than enough. As she suggested I put some pineapple juice in the frosting, it was a great addition! Definitely add this recipe to your zucchini collection.

Pineapple Zucchini Cake Recipe
Pioneer Woman step by step instructions