1. Spray 9 x 13-inch baking pan with non-stick cooking spray.
2. Combine flours, baking powder, baking soda, cinnamon and salt.
3. In large mixing bowl, beat eggs, pineapple, applesauce, and vanilla. Beat in sugar. Add flour mixture. Mix until well blended. Stir in zucchini. Pour into prepared pan.
4. Bake at 350° F for 35 minutes or until toothpick inserted in center comes out clean. Cool.
Blend cream cheese with sugar until soft. Fold in Cool Whip. Needs to stay in 'fridge.
Note that you can make a half-recipe and bake it in an 8x8 or 9x9 pan and make 8 servings @ 2 pts each. Also, if you cut 24 pieces from this (or 12 from the 8x8), they'll be only 1 pt each.
The original only called for 1 cup of zucchini, but I used much more and it worked well. In fact, it was very, very moist and I think you could cut down on the either the applesauce or pineapple next time.
The original also noted that you could use carrots instead of zucchini, for a carrot cake.
This recipe is from Smuckers.com.
From MC Without any frosting - Per Serving: 109 Calories; 1g Fat (6.0% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.
Cream Cheese Frosting (at 16 servings) adds 1 pt per serving - 40 Calories; trace Fat (4.7% calories from fat); 2g Protein; 7g Carbohydrate; 0g Dietary Fiber; 1mg Cholesterol; 81mg Sodium.