Recipe for Zucchini Banana Cake

You may have read the title of this recipe and thought, “Why in the world would I ever put zucchini in a cake?!” I assure you, you’re not alone. I, too, was a skeptic before trying this cake. I’m confident that this zucchini banana cake will convert you, too.

Although it initially seems strange to add a vegetable like zucchini to a dessert, it makes for a moist and decadent cake. The zucchini doesn’t change the taste of the banana cake. And you won’t be able to stop thinking about the whipped cream cheese frosting. So, stop doubting, grab some zucchinis from the market, and get ready to bake some vegetables into a cake!

Zucchini Banana Cake with Whipped Cream Cheese Frosting

If you’d like to make this cake gluten-free, replace the all-purpose flour with your favorite gluten-free flour blend.

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cups sugar
• 2 eggs room temperature
• 1 cups vegetable oil
• 2 teaspoon vanilla extract
• 2 ripe bananas
• 2 cups shredded zucchini, drained

For the Frosting

• 9-ounce package cream cheese (room temperature)
• 1 cup white granulated sugar
• 1/8 teaspoon table salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream (cold)

Instructions

For the Cake

1. Preheat the oven to 350 degrees Fahrenheit. Set out three 8-inch round cake pans.
2. To prepare the zucchini, remove any large seeds you can see. Peeling the skin is optional. Grate the zucchini and drain any remaining liquid.
3. Using a sifter, combine the flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
4. Using a stand mixer, add the sugar, eggs, oil, vanilla, and banana on low speed. Then, mix them on medium speed for about a minute or until they’re fully combined.
5. Add the dry mixture to the mixer one cup at a time. Continue to mix until they are just incorporated. Then, remove the bowl from the mixer.
6. Stir in the zucchini.
7. Divide the cake batter evenly among the three pans.
8. Bake the cakes for 22 to 26 minutes. Insert a toothpick into the middle of the cakes to test if they’re ready. If the toothpick comes out clean, they’re finished baking. Remove them from the oven and set aside to cool.

For the Frosting

1. While the cakes bake, make the frosting. Using a stand mixer, whisk attachment, and a clean bowl, beat the whipping cream on medium-high for about three minutes, or until stiff peaks form. Put the whipped cream into another bowl and clean the stand mixer bowl.
2. Use the clean stand mixer bowl to whip the cream cheese until it is light and smooth. Add the sugar, salt, and vanilla. Continue to mix until they are fully combined.
3. Remove the bowl from the stand mixer. Fold the whipped cream into the cream cheese mixture.
4. Use the frosting immediately or store it covered in the fridge until you’re ready to use it.
5. Cool the cakes completely before frosting them. Spread or pipe of frosting between each layer and decorate the cake as you desire.
6. Store the cake covered in the fridge.

I hope you enjoy this zucchini banana cake! It won’t be long before you’ll be thinking of all of the other vegetables you can use in desserts!