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.
Heat oven to 350°F and prepare three 8-inch round cake pans.
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.
One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.
*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.
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.
Remove bowl from stand mixer and gently fold in the whipped cream (by hand) to cream cheese mixture.
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.