pineapple zucchini cupcakes with cream cheese frosting
this delicious, healthy pineapple zucchini cupcake with cream cheese frosting is absolutely incredible made with whole wheat flour, fruit, vegetables and dairy... what's not to love
all purpose flour, whole wheat flour, granulated sugar, flaked coconut, baking soda, salt, ground cinnamon, nutmeg, ginger, coconut oil, whole large eggs, vanilla, grated zucchini, can crushed pineapple in juice, 1/3 fat philadelphia cream cheese, powdered sugar, vanilla extract
- 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
 - 1 pinch ginger
 - 2 tbsp coconut oil
 - 2 whole large eggs
 - 1 tsp vanilla
 - 2 cups grated zucchini
 - 20 oz . can crushed pineapple in juice
 - 8 oz 1/3 fat philadelphia cream cheese
 - 1 cup powdered sugar
 - 1 tsp vanilla extract

- preheat oven to 350deg.
 - in a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices stir well with a whisk.
 - in a medium bowl, combine oil, eggs, and vanilla stir well.
 - add grated zucchini and pineapple mix well.
 - fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
 - spoon batter into cupcake tin.
 - bake at 350deg for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
 - cool completely on a wire rack.
 - to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
 - spread or pipe frosting over the cupcakes once they are cooled.
 - you can garnish with chopped pecans or walnuts, if desired extra points.
 - .

### Human: Generate cooking recipes. Include 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
- 1 pinch ginger
- 2 tbsp coconut oil
- 2 whole large eggs
- 1 tsp vanilla
- 2 cups grated zucchini
- 20 oz . can crushed pineapple in juice
- 8 oz 1/3 fat philadelphia cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract

 ### Assistant: The ingredients you'll need are:
- 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
- 1 pinch ginger
- 2 tbsp coconut oil
- 2 whole large eggs
- 1 tsp vanilla
- 2 cups grated zucchini
- 20 oz . can crushed pineapple in juice
- 8 oz 1/3 fat philadelphia cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract


You can follows these steps to make the recipe:
- preheat oven to 350deg.
- in a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices stir well with a whisk.
- in a medium bowl, combine oil, eggs, and vanilla stir well.
- add grated zucchini and pineapple mix well.
- fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
- spoon batter into cupcake tin.
- bake at 350deg for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
- cool completely on a wire rack.
- to prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
- spread or pipe frosting over the cupcakes once they are cooled.
- you can garnish with chopped pecans or walnuts, if desired extra points.
- .

