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Pineapple Zucchini Cupcakes with Cream Cheese Frosting

Vegetarian • Serves 18

Produce

1 pinch Ginger
1 20 oz. can Pineapple in, juice
2 cups Zucchini

Refrigerated

2 Eggs, whole large

Baking & Spices

3/4 cup All-purpose flour
2 tsp Baking soda
2 tsp Cinnamon, ground
1 cup Granulated sugar
1/4 tsp Nutmeg
1 cup Powdered sugar
1 tsp Salt
2 tsp Vanilla
3/4 cup Whole wheat flour

Oils & Vinegars

2 tbsp Coconut oil

Nuts & Seeds

1/2 cup Coconut, flaked

Dairy

8 oz Philadelphia 1/3 fat philadelphia cream cheese, fat
Jolie Jamison Morris
Jolie Jamison Morris • 2 years ago

Pineapple Zucchini Cupcakes with Cream Cheese Frosting | Skinnytaste

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