Sunday, December 11, 2011

Pineapple Zucchini Cake with Cream Cheese Frosting

 
'Tis the season for pumpkin pies, cranberry coffee cakes, and caramel covered pears. Being the person that I am, I decided to deviate from the norm here for a bit.

Just for a bit. 
 
While searching for a way to turn this nutritious gem into something sweet and gooey (I am pregnant after all folks), I stumbled upon this Zucchini Cake recipe that's sweetened with pineapple. Seemed brilliant to me.
 
I am craving sweets like no one should be allowed to, but I'm still aware that me and 'baby bump' have nutritional needs. So, in finding this sinful recipe on the Tasty Kitchen Blog hosted by Pioneer Woman, I made a few adjustments in the name of nutrition.

This cake is just simply sublime, You can't even tell there's zucchini and it makes a great 'hide' from your kids. A great way to get your kids to eat their vegetables.

I'm already well down the path into an oompa loompa shate, but I don't feel the need to rush this whole 'rounded-belly' thing. I'll let Santa take it this month. With only 146 calories per slice you won't have to worry about growing round in the middle either! Plus it's packed with a generous 3 grams of fiber! You just gotta try this recipe even if it's just to quench your curiosity. It really is that delicious and moist! Not to mention simple. Just shred, measure, open, mix, pour, and bake. Nothing to it!
Hope your holiday season is cookin' right along!

Now on with the recipe...

Pineapple Zucchini Cake with Cream Cheese Frosting
FOR THE CAKE:

1 Cup Whole Wheat Flour
½ Cup All Purpose Flour
1-¼ Cup Baking Splenda
2 teaspoons Baking Soda
1 teaspoon Salt
1 Tbsp. Ground Cinnamon
¼ tsp. Nutmeg
1/4 tsp. Ground Ginger (optional)
1/4 Cup Milled Flax Seed
4 Tbsp. No Sugar Added Apple Sauce
Large Eggs
1 tsp. Vanilla Extract
2 cups Grated Zucchini
1 can (20 Oz. Size) Crushed Pineapple In Juice, Drained (Reserve Juice For Cake Batter And Frosting)
_____
FOR THE FROSTING:
1 Package (8 Oz. Size) Low-fat Cream Cheese, Softened
2 Cups Baking Splenda
2 tsps. Vanilla Extract
Splash Pineapple Juice, Approx 1 tbsp.


1. Preheat oven to 350°F.
2. To prepare cake, combine flours, splenda, baking soda, salt, spices, and milled flax in a large bowl; stir well with a whisk.
3. In a separate bowl, combine apple sauce, eggs, and vanilla; stir well. Add the grated zucchini and drained pineapple. Stir until all ingredients are combined. Stir grated zucchini mixture into the flour mixture. Batter should be gooey. If it still seems too dry, just add a little splash of the reserved pineapple juice. My batter was super moist so I didn't have to add any more pineapple juice.
4. Spoon the batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350°F for about 33–35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely.
5. To prepare frosting, combine cream cheese and reserved tablespoon of pineapple juice in a large bowl. Beat with a mixer (or a whisk) until smooth. Beat in splenda and vanilla just until smooth. Add an additional splash of pineapple juice if necessary. 
6. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

Servings: 12

Nutritional Skinny:

146 calories / 4.8 g fat / 21 g carbohydrates / 3 g fiber / 5 g protein


Mental Health Benefit: The reality of this 'cake' recipe is that it contains almost a serving of fruit and vegetables. And it's a cake! And with 5 grams of fiber and less than 5 grams of fat it is a recipe to be cherished. Plus the flavor will knock your Christmas stockings off. This is a great way to surprise people at a party. Call it a spiced cake, let them dig in, oooh and aaahh, then tell them it's loaded with zucchini. The look on their faces... Priceless.



1 comment:

collin said...
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