I'm one of the thousands of followers of the Pioneer Woman, and one day last week she featured a cake on her cooking page that happily put to use one of the abundant vegetables currently growing: zucchini!Mom and I were both salivating while reading through the list of ingredients, so we took the time on Saturday afternoon to make this.
It's a Pineapple Zucchini Sheet Cake with Cream Cheese Frosting, and I'm definitely addicted.
I love pineapple. I growing to really enjoy zucchini. And I'm a sucker for just about anything with "cream cheese" in its name.
Thankfully, this cake didn't let us down. It was easy to make, full of flavor, moist, and a definite repeater.
And really, it's a cake with both fruit and vegetables in it. I think that alone means it can't be considered a dessert, but a healthy side dish instead! Pass me another piece!
Camera: Canon 40D with 60mm macro lens, 1/125s, f/2.8 at ISO 640 in natural light at about 7:00 p.m.
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