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–+ servings
Moist Zucchini Banana Cake

Moist Zucchini Banana Cake with Creamy Maple Frosting Bliss

Enjoy this Moist Zucchini Banana Cake blending ripe bananas and fresh zucchini for a delightful treat.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can use gluten-free flour blend with xanthan gum
  • 1 cup finely grated zucchini or 1 cup finely grated carrots for sweetness
  • 1 cup mashed ripe bananas best if overripe
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
For the Maple Frosting
  • 8 ounces cream cheese
  • ½ cup softened butter or margarine for dairy-free
  • 2 cups powdered sugar
  • ¼ cup maple syrup adjust to taste
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking pan
  • mixing bowls
  • Whisk
  • Hand mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, combine sugars and oil, beating until slightly fluffy.
  4. Add eggs one at a time and then fold in the mashed bananas.
  5. Gradually mix in the dry ingredients until just combined.
  6. Gently fold in the zucchini.
  7. Pour the batter into the prepared pan and level the top.
  8. Bake for 50-60 minutes, checking for doneness.
  9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Beat together cream cheese and butter, then add powdered sugar, maple syrup, and vanilla until fluffy.
  11. Spread the frosting over the cooled cake.
  12. Slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Use ripe bananas for optimal sweetness and finely grate the zucchini to blend well in the cake.

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