Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) vegetable oil
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (220g) grated zucchini, squeezed dry
  • 1 can (20 oz / 567g) crushed pineapple, drained well

Instructions:

  1. Get your oven to 350°F (175°C). Line your 12x17 inch sheet pan with parchment paper, making sure it hangs over the sides so you can lift the cake out later.
  2. Grate your zucchini using the small holes of the grater. Toss it into a kitchen towel and squeeze hard over the sink until no more water drips out.
  3. In a large bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together.
  4. In another bowl, beat the eggs, oil, sugar, and vanilla. Mix until it looks pale and slightly foamy.
  5. Fold the squeezed zucchini and the well drained crushed pineapple into the egg mixture. Stir until they are evenly spread.
  6. Gently stir the dry flour mix into the wet ingredients. Stop as soon as the streaks of flour disappear. Note: Overmixing makes the cake tough.
  7. Spread the batter across the pan using a spatula. Make sure it reaches the corners.
  8. Bake for 40–45 minutes until the edges are golden and a toothpick comes out clean.
  9. Let the cake cool completely. While it sits, beat the softened cream cheese and butter. Mix in powdered sugar, vanilla, and cream until the frosting is smooth and glossy.
  10. Spread the frosting over the cool cake. Cut it into 24 squares.