Pineapple Zucchini Cupcakes with Cream Cheese Frosting

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)

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

8 oz

1/3 fat Philadelphia Cream Cheese

1 cup

powdered sugar

1 tsp

vanilla extract