Pineapple Zucchini Cake with Cream Cheese Frosting

1 1/2 c all-purpose flour

1-¼ c granulated sugar
1/2 c sweetened flaked coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg
1/16 tsp ginger
3 Tbsp canola oil
2 whole large eggs
1 tsp vanilla
2 c grated (unpeeled) zucchini
1 (20 oz.) can crushed pineapple in juice, drained (reserve in case you need it for batter or frosting)

FROSTING
2 Tbsp butter, softened
8 oz low-fat cream cheese, softened
2 c powdered sugar, approx.
2 tsp vanilla extract
Splash of milk or pineapple juice, if necessary
Chopped pecans (optional)

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Before putting in oven, sprinkled pecans on top of cake. 

Bake at 350° 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 on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

Source: Pioneer Woman's Tasty Kitchen recipe site

Buttermilk Chocolate Bread

1/2 c butter

1 c white sugar

2 eggs

1 c buttermilk

1 3/4 c all-purpose flour

1/2 c unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c chocolate chips

Preheat the oven to 350 degrees. Grease only the bottom of a 9x5 inch loaf pan.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1 cup chocolate chips. Pour into the prepared pan.Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Source: Lynn's Kitchen Adventures

Chocolate Chip Zucchini Cake

Mix:
1¾ c sugar
½ c salad oil
2 eggs
Add:
4 Tbsp cocoa
½ c sour milk
2½ c flour
1 tsp baking soda
1 tsp salt
2 c grated zucchini
1 c chocolate chips

Pour into 9 x 13 ungreased pan. Smooth cake in pan and sprinkle with chocolate chips. Bake at 350° for 45 to 50 minutes.

Source: cooks.com

Variation: Sprinkle with 1/2 c chopped nuts.

Moravian Sugar Cake

1 envelope dry yeast

½ cup lukewarm water

1 cup milk

1 cup mashed potatoes

2 eggs

½ cup sugar

6 cups flour

⅔ cup Crisco

2 tsp salt

Topping:

2 cup light brown sugar

1 cup flour

2 sticks butter

Cinnamon

Put dry yeast in bowl with warm water. Heat the milk lukewarm. Stir yeast mixture. Then add the milk, mashed potatoes, eggs, Crisco, ½ cup sugar and 2 tsp salt. Mix with hands until well blended. Add the flour, 3 cups at a time.Knead the dough on a floured surface. Keep adding small amounts of flour to keep from sticking. Knead about 10 minutes. Put dough back in bowl; cover with cloth and let it rise until double in size, about 2 hours.Punch it down; divide in half.

Spread out on 2 cookie sheets until about ½ inch high. Cover with cloth, let rise about 1 hour.Mix with your hands the light brown sugar and 1 cup flour until all lumps are gone. Using 1 stick of butter, make bullet holes in one cake. Spread ½ the sugar mixture over top, then sprinkle cinnamon over top. Do same to second tray when first is almost finished baking. Bake 15 minutes, or until brown around edges, at 375°.

Source: WO Church Cookbook

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