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Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!

Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a cake. So often when I think about cake and baking I think sugar, sweet, over-the-top decadence.

Course Dessert
Cuisine American
Keyword Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 12 servings
Author Amanda Rettke

Ingredients

Zucchini Banana Cake

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

Whipped Cream Cheese

  • 8 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/8 tsp. table salt
  • 1 tsp. vanilla extract
  • 1 1/2 cups cold heavy whipping cream

Instructions

For the Cake

  1. Heat oven to 350°F and prepare three 8-inch round cake pans.

  2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined.

  4. One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.

  5. Stir in the drained and shredded zucchini.
  6. *I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.

  7. Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.

Whipped Cream Cheese

  1. In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about 3 minutes.
  2. Place whipped cream into a separate bowl and clean out stand mixer bowl.
  3. In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar, salt and vanilla and beat until fully incorporated.

  4. Remove bowl from stand mixer and gently fold in the whipped cream (by hand) to cream cheese mixture.

  5. Can be used immediately. You can store in refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.