Pineapple Zucchini Cake w/ Cream Cheese Frosting

Is your garden pumping out a zucchini-a-day? My is, and I hope it doesn't stop. I've made quite a few batches of the Banana Zucchini Bread but am running out of neighbors to share it with :) As soon as I saw this recipe for Pineapple Zucchini Sheet Cake with Cream Cheese Frosting, I knew it was next on the list of things to make. So I made it tonight for Family Night and oh man, it did not disappoint. This recipe is definitely a keeper.
Pineapple Zucchini Sheet Cake

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
  
• 1-¼ cup granulated sugar (I just used 1 cup and it was plenty)
  
• 1/2 cup sweetened flaked coconut
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 tsp freshly grated nutmeg, optional
• 1 pinch ginger, optional
• 3 tablespoons canola oil
• 2 whole large eggs
• 1 tsp vanilla
• 2 cups grated (unpeeled) zucchini (*see note)
• 1 (20 Oz.) can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)

Preheat oven to 350°.

Combine flour, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine sugar, 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. 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.

Cream Cheese Frosting

• 2 tablespoons butter, softened
• 8 ounces low-fat cream cheese, softened
• 2 cups powdered sugar, approx.
• 2 teaspoons vanilla extract
• splash of milk or pineapple juice, if necessary

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.

*NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.

And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

Cuban Black Bean Patties with Pineapple Rice

from CookingLight, featured on myrecipes.com
This was a pretty fast and easy dinner and everyone liked it (mostly because it didn't have any tomatoes or peppers :))
Rice:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice (I used about 2 cups cooked brown rice)
2 teaspoons butter
1 cup diced fresh pineapple (I, of course, used canned--do you think I live in the tropics?)
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Patties:
1 (15 oz) can black beans rinsed and drained, divided
1/2 teaspoon bottled minced garlic (I just used a little garlic powder)
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced-fat sour cream

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.