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Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!
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4.95 from 18 votes

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.
Prep Time15 minutes
Cook Time26 minutes
Total Time41 minutes
Course: Dessert
Cuisine: American
Keyword: Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
Servings: 9 servings
Author: Amanda Rettke

Ingredients

Banana Zuccchini Cake

  • 2 cups (250 g) all purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (224 g) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, about 1 cup mashed
  • 2 cups (about 240 g) shredded zucchini, excess moisture removed but not dry

Whipped Cream Cheese

  • 8 ounces (1 package) cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360 g) cold heavy whipping cream

Instructions

For the Cake

  • Heat oven to 350 and prepare three 8-inch round cake pans.
  • In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  • 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.
  • Stir in the drained and shredded zucchini.
  • *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.
  • Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.

Whipped Cream Cheese

  • In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about 3 minutes.
  • Place whipped cream into a separate bowl and clean out stand mixer bowl.
  • 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 whipped cream 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.