Preheat oven to 350°F. Grease and flour two 8 inch cake pans OR three 6 inch cake pans* and set aside.
In a large bowl, combine the shredded zucchini, pineapple, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.
To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
Place the first cake on a plate, then top with 1/3 of the frosting. Layer the second and third layers, frosting in between each. Be freeform with it, using a flat knife to even the top of each layer. If you’d like, decorate the top with piped icing and finely chopped walnuts!
Notes
This zucchini cake will make a 3 layer six inch cake or a 2 layer 8 inch cake!
We like to gently press out any excess moisture from the freshly shredded zucchini with a paper towel1
For the frosting, make sure your cream cheese is at true room temperature to ensure it incorporates with the butter without any clumps