Pineapple Zucchini Cake

3 c flour
1 t baking soda
1 t baking powder
1 t salt
3 eggs
11/2 c sugar
1 c coconut oil (or butter). I used butter
1 can (20 oz) crushed pineapple, drained
2 c grated zucchini (squeeze dry)
1 t vanilla

In a medium bowl, combine flour, baking soda, baking powder and salt.

In a large bowl, beat eggs, sugar, and coconut oil. Add pineapple, zucchini, and vanilla. Mix well. Add dry ingredients. Mix well.

Spread in a greased 11 x 15 sheet cake pan. Bake for 40-45 minutes at 350

Cool completely. Top with cream cheese icing. Refrigerate before serving.

Cream Cheese Icing

8 oz cream cheese
1/4 c butter, softened
1/2 t vanilla
1 3/4 c powdered sugar

Beat together cream cheese, butter and vanilla. Add powdered sugar. Beat on low with an electric mixer, then beat on high for 1 minute add more powdered sugar if needed for consistency.





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