Pineapple Zucchini Cupcakes

From skinnytaste.com:

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/2 cup flaked coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg, optional
  • 1 pinch ginger, optional
  • 2 tbsp coconut oil (or vegetable oil)
  • 2 whole large eggs
  • 1 tsp vanilla
  • 2 cups grated zucchini, unpeeled, squeezed well of all moisture
  • 20 oz. can crushed pineapple in juice, drained well

For the Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Directions:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

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