Pineapple Zucchini Cupcakes

17 35 174
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 18
Pineapple Zucchini Cupcakes
Health Highlights


3/4 cup All-purpose white flour
3/4 cup Wheat flour, whole wheat
1 cup Granulated sugar
1/2 cup Coconut flakes
2 tsp Baking soda
1 tsp Salt
2 tsp Cinnamon
1/4 tsp Nutmeg, ground (optional)
1 dash Ginger, ground (optional)
2 tbsp Coconut oil
2 large Egg
1 tsp Vanilla extract, pure
2 cup grated Zucchini (squeezed of moisture)
1 1/4 can (15oz) Pineapple, canned (drained)
227 gm Cream cheese, fat free (for frosting)
1 cup unsifted Powdered/icing sugar (for frosting)
1 tsp Vanilla extract, pure (for frosting)


Preheat oven to 350°. 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 350° 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. Garnish with chopped pecans or walnuts, if desired.


Nutrition Facts

Per Portion

Calories 174
Calories from fat 28.2
Calories from saturated fat 19.2
Total Fat 3.1 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.4 g
Cholesterol 25.6 mg
Sodium 378 mg
Potassium 140 mg
Total Carbohydrate 32 g
Dietary Fiber 1.4 g
Sugars 23.8 g
Protein 4.3 g

Dietary servings

Per Portion

Fruit 0.3
Grain 0.5
Vegetables 0.2

Energy sources


Meal Type(s)