Preheat oven to 350 degrees. Grease a 9x13" baking pan.

Wet ingredients: Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.

Dry ingredients: In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

Combine wet and dry ingredients and stir just until combined. Pour batter into prepared pan.

Bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes. Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.