Pineapple Zucchini Cake with Cream Cheese Frosting

Long name, huh? It's just another KTZM recipe. (Keep The Zucchini Moving) This is a tasty, moist cake that all members of the Ruse family give the stamp of approval to. I first made this for a church potluck ( the same one that Mom made the zucch. cake recipe that I had turned up the previous day, and not gotten around to trying yet, and we were dressed identically. Matching food, matching clothes. One of those days.) Anyway, after James' mom licked the dish (and I had mercy on her [and me, I had more zucchini at home!] and gave her some leftovers, we gave this top ratings.
I made this without frosting, and served it as "muffin bread" for breakfast on the way down to IL, for Hansen camping. It was 100% approved by the kids even in its naked state. Kristina ate 3 pieces, which she never does with breads or cake.
Every time I see the ingredient list for this I groan, but it always surprises me how fast it goes together. Especially if you have a Micah around to grate the Zucchini.

Cake:
1 1/2 c flour (originally 1/2 c WW flour)
1 1/4 c sugar
2 t baking soda
1 t salt
2 t cinnamon
1/2 t nutmeg
1/4 t ginger
3 T oil or butter
2 eggs
1 t vanilla
2 c grated zucchini
1 (20 oz) can crushed pineapple, drained, with juice reserved in case you need to thin the batter or frosting

Combine dry ingredients. Combine wet ingredients. Combine combinations. If batter is terribly stiff (mine has never been) add a little pineapple juice. Pour into a greased 9x13, bake at 350 for 33-35 minutes (we like the longer time, it sort of caramelizes or something and gets darker, although it appears baked before that), until it tests done. Cool completely, frost, sprinkle with chopped nuts if you want. (For us: kids = we don't want)

Frosting:
2 T butter, softened
8 oz cream cheese ( See why James' mom was licking the pan? She just got it first.)
2 c powdered sugar
2 t vanilla
splash of juice if necessary

Cream butter and cheese, add sugar and vanilla.

Extras:
If your zucch. are huge, scrape out the seeds, so it isn't soggy
Can substitute carrots for zucch., to make carrot cake (I'll have to try this some day, although who knows what James will say? Ha ha, funny story behind that!)
Can add nuts to cake batter too
Originally had 1/2 c coconut added to batter (once again, kids = avoid coconut to cut down on unnecessary gagging scenes)
Last time I made this I only made a half batch of frosting. The only complaints were that it was "too sweet". What?!