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  • Zucchini Banana Cake with Whipped Cream Cheese Frosting

    filed under: Cakes on September 3, 2014

    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.

    Sometimes, however, it is nice to enjoy the beauty of a layer cake while still using wholesome and fresh ingredients.  Covered in massive amounts of sugary frosting of course.  More on that in a moment.

    Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!

     

    As per most recipes that I get my hands on, I had to turn it into a cake.  Because everything should be turned into a cake, right?

    Here is the dilemma.  When I eat banana bread, I don’t want frosting!  I know, I know, that is just crazy talk.  The bread itself is so darn good, there is no need for a frosting.  But whoever heard of a layer cake without frosting?  Somethings should just never be done.

    So I spent a good deal of time thinking about frostings and their consistency and flavors and tried to develop and frosting that would not only compliment the flavor of the banana zucchini cake, but also the texture.

    Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!

     

    I think I have found a winner.

    Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting

        Ingredients

        Banana Zuccchini Cake

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

        Whipped Cream Cheese

        • 9 oz package cream cheese, room temperature
        • 1 c white granulated sugar
        • 1/8 tsp. table salt
        • 1 tsp. vanilla extract
        • 1 1/2 c cold heavy whipping cream

        Instructions

        For the Cake

        1. Heat oven to 350 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. Place whipped cream into a separate bowl and clean out stand mixer bowl.
        2. 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.
        3. Remove bowl from stand mixer and gently fold in whipped cream to cream cheese mixture.
        4. 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.

        Zucchini Banana Cake developed from this recipe: Zucchini Banana Oat Bread and the Craptastic Day.  Whipped Cream Cheese adapted from allrecipes.com.

        Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!

         

        Just look at that thick beautiful cream cheese whipped deliciousness.  It is light enough that it works with the zucchini banana cake, is a complimentary flavor, and delicious enough to make you lick your fingers.  Speaking from experience.

        Our zucchini season is finally winding down and I will be sharing some fall favorites soon.  If you have special requests feel free to let me know!

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        Comments

        Fabulous! Why didn’t I think to combine zucchini and banana. This has to be amazing!
        I still have a few zucchinis left from the garden too.
        Have a wonderful Wednesday Amanda!

          Thank you! You too Melanie! (Wish I had some zucchini left… something is eating all of ours!)

        Turn it into a cake <— New life mantra, right there! (PS. I don't like frosting on my banana bread either. High five!)

        This is so smart. And I always have 2 bananas about to die in need of a new home – a la cake. Don’t we all?

          Yes, I know I do! Hope they find their way into a delicious bread/cake confection! 🙂

        I’m in love with how much zucchini you’ve been using in your cakes! LOVE the health factor… sneaky mom 😉

          Ha ha!! I STILL dont let my kids eat too much. I mean, it is CAKE after all! lol But we have had more banana zucchini muffins and blueberry zucchini muffins than I can count! 🙂

        Loving this flavour! Such a yummy cake recipe 🙂

        Oh my, that thick layer of frosting on top. *swooning* I think this would be my favorite cake!!

          lol No way… I think all of your amazing cakes are my favorite dessert! 🙂

        Yummy! One question though – how long in the oven for the cake?

        I’m super jealous that you can walk into your yard and pick delicious zucchini…but I shouldn’t complain, I have tomatoes GALORE this year!! This cake looks absolutely delicious and a fantastic recipe to use all those zucchinis 🙂

        This looks soo delicious! I absolutely love the frosting, it looks the perfect consistency! It’s actually thinner and runnier in the UK, so I’m tempted to start making my own! #creamcheesefrostinglife

        this looks crazy delicious!!!

        LOVE this recipe, Amanda. Perfect for a fall-time dinner party!

        This cake looks wonderful and that whipped cream cheese frosting is just calling to be eaten by the spoonful!

        This does look and sound like a winner! Yummeeeee. This is exactly the way I like my cakes frosted and the cake, I’m sure with these ingredients, is flavorful and moist! On my list of tries. Nice images!

        I love the idea of combining zucchini and banana, two of my favorites. I never thought of it before. I can’t wait to try this recipe – my family is going to be licking their fingers with that whipped cream cheese frosting.

        Instead of making a cake can I still make it as a loaf? If so how many loaves would this recipe make? As a diabetic I don’t need the added sugar frosting, although i coujld use Splenda.

        Zucchini banana cake is awesome

        I’m looking for a zucchini cake (or other cake worthy vegetable) for a 1st birthday. I want something with no added sugar, but still sweet, light and yummy. Something that the adults won’t miss the extra sugar but still have a cake feel and subtle sweetness to it. Any suggestions?

        You do know how long today this Recipe took Me to COPY IT ON PAPER. It’s now 11:30 pm and its finaly done!
        Our Anniversary is tomorrow and I wanted to make it for my husband.
        Wish Me luck. Hopefully it turns out as well as ecpected.I choose this one because my husband used to just love those Ding Dongs and now you don’t see them anywhere.

        Don't Pass on Dessert!