Ingredients for the Cake
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
  (I used regular whole wheat flour.
​   You can also use white flour)
1-1/4 cup granulated sugar
1/2 cup sweetened flake coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 pinch ginger
3 tablespoons canola oil (I used grapeseed oil)
2 large eggs
1 teaspoon vanilla
2 cups grated unpeeled zucchini
1 can (20 oz) crushed pineapple in Juice. (Drain    and save the juice.)
Ingredients for the Frosting
2 tablespoons butter, softened
1 package (8 oz) cream cheese (regular or low-fat)
2 cups powdered sugar
2 teaspoons vanilla etract
Splash of milk or pineapple juice if necessary
Chopped walnuts or pecans (optional)
​

Directions
Preheat oven for 350°
1. Lightly spoon flour into a dry measuring cup. Combine flours, sugar, coconut, baking soda, salt, and spices in a large bowl and stir well.
2. Combine oil, eggs, and vanilla in a separate bowl and stir well. Add the zucchini, and pineapple.
3. Stir the egg mixture thoroughly into the flour mixture. If it seems dry, add a little of the pineapple juice.
4. Spray a 13 x 9-inch pan with cooking spray, and spoon in the batter. Level by gently shaking the pan. Bake for about 30 to 35 minutes until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
5. To prepare the frosting, combine the butter and cream cheese in a mixing bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. If it seems to thick, beat in a splash of the pineapple juice or milk.
​6. Spread on top of the cooled cake.

Note: If your zucchini are huge, scrape the seeds out of the center before you shred it so it's not too watery.

Ingredients for the crust
1 1/4 cups graham-cracker crumbs
  (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted

Ingredients for the cake
4 packages (8 ounces each) bar cream cheese,
​  very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Ingredients for topping (if desired)
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla                         

Directions for the cake
1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
2. To make the crust, pulse graham crackers in a food processor until finely ground. In a medium bowl, mix crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes. Let cool.
3. While the crust is cooling, make the filling. With an electric mixer, beat cream cheese and sugar on low speed until smooth. Mix in flour (do not over mix). Add pumpkin puree, pie spice, vanilla, and salt and mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
5. Remove from oven; cool completely on wire rack. Cover with plastic wrap, not touching the cake. Refrigerate until firm, at least 4 hours.
​6. Unmold by loosening cheesecake from sides of pan using a small knife or offset spatula.  Place on serving plate and remove pan collar.

Directions for the topping
After the cheesecake is chilled, mix the topping ingredients. Carefully spread it over cheesecake. Refrigerate at least another hour until chilled. Keep in refrigerator until serving time.