Pineapple and Zucchini Cupcakes
  • 1.5 cups all-purpose flour
  • ½ cup granulated sugar
  • ⅓ cup shredded coconut
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup shredded zucchini, squeezed to drain excess moisture
  • 20 oz can crushed pineapple, drained (set aside ¼ cup for cupcake topping)
  • 8 oz cream cheese
  • ½ cup powdered sugar
  1. Preheat oven to 350. Combine dry ingredients in a medium bowl (flour through cinnamon). In a separate bowl combine oil, eggs and vanilla. Add wet ingredients to dry ingredients. When it becomes difficult to stir add zucchini and pineapple. Fill muffin tins that have been sprayed with cooking spray about ¾ full. Bake for 23 minutes. Remove from oven and let cool.
  2. While cupcakes are cooling make icing by combining cream cheese and powdered sugar with a handheld mixer. Gently spread 1 tablespoon icing on each cupcake. Top with 1 teaspoon crushed pineapple.
Recipe adapted from Skinnytaste
Recipe by Vegging at the Shore at