Pineapple Zucchini Cupcakes With Cream Cheese Frosting

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Skinny Taste


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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

8 oz 1/3 fat Philadelphia Cream Cheese

1 cup powdered sugar

1 tsp vanilla extract

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