Zucchini Banana Cake with Whipped Cream Cheese Frosting

filed under: Cakes on September 3, 2014

This Zucchini Banana Cake with Whipped Cream Cheese Frosting is the perfect marriage of light and sweet!

Banana Zucchini Cake with Whipped Cream Cheese Frosting

Banana Zucchini 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.

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.

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.

Edges of Banana Zucchini Cake with Whipped Cream Cheese Frosting

I think I have found a winner.

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!

Big Slice of Zucchini Banana Cake with Whipped Cream Cheese Frosting

Want More Amazing Zucchini Recipes?

The Best Zucchini Bread

Zucchini Brownies

Blueberry Lemon Zucchini Cake

Chocolate Zucchini Cake

4.67 from 3 votes
Banana Zucchini Layer Cake with Whipped Cream Cheese Frosting!
Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
Prep Time
15 mins
Cook Time
26 mins
Total Time
41 mins

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
Servings: 12 servings
Author: Amanda Rettke
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
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.

Zucchini Banana Cake developed from this recipe: Zucchini Banana Oat Bread and the Craptastic Day.

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  • Paula lerch says:

    This cake looks fabulous

  • Juliene Wilson says:

    Your recipes are amazing

  • Cathy says:

    No assembly instructions? Or pan prep instructions? Or how to remove cake from pans? Not everyone is a veteran in the kitchen with background knowledge on this stuff. This is a disservice to the novice who’d like to try this cake. BUT Looks delicious and beautiful and can’t wait to make it!

    • Amanda Rettke says:

      The recipe card is at the bottom of the post-Cathy. It’s all there.

  • Barb Salzer says:

    Could you use 9 inch pans for this? 2- 9inch pans? Or would it work in 3- 9inch cans? I don’t have 8 inch pans.

  • Carole Montambo says:

    Making the cake right now. My kitchen smells amazing..

  • Kimberly wing says:

    How many eggs for the zucchini banana cake? It doesn’t have it in the recipe

  • Diane Pitchford says:

    I have both shredded zucchini and ripe bananas in the freezer. Up next – Zucchini Banana Layer Cake!

    My maternal grandmother was a Rettke!!!!

  • Alesia Welch says:

    If you leave frostings off would it considered sugar free or send me sugar free stuff

  • Louise says:

    What size of cup please as so many sizes, thank you xx

  • Fely says:

    Could this cake be baked in a 9×13 pan instead?

  • Patti says:

    Your ingredients for the cake fo not reflect eggs, however, your directions state eggs. How many?

    • Amanda Rettke says:

      I’m not sure what you are talking about? Everything is listed correctly in the recipe and instructions.

  • Celeste Schall says:

    How about a delicious carrot cake recipe.
    Celeste Schall

  • Arlene Johnson says:

    I have to try this zucchini banana cake

  • Victoria says:

    Love this !!! Can’t wait to make it

  • Cherin Anderson says:

    There actually IS NOT a number f eggs list under ingredients. Please read again and look at what Im saying. Im using 2 as a normal recipe would call for 1 or 2.

    • Amanda Rettke says:

      It’s right below sugar, right above oil.

  • Karla says:

    Looking forward to anything pumpkin😀

  • Helen fostet says:

    Do u have the nutritional info on the zucchini banana cake, like servings, cal, carbs, fat, sodium , sugar , protein etc? Thanks

  • Molly Friedlamder. says:

    I am most definitely going to bake this Zucchini Banana cake
    All the required ingredients are VERY CLEARLY PRINTED.
    I suggest if anybody is not able to see what is WRTTEN
    Get Prescribed Specttocals

  • Jeannie says:

    I’ve made this many times for relatives birthdays, and it is always good. I’m making this recipe into cupcakes today. Fingers crossed

  • Julia says:

    I made your delicious recipe in celebration of a friend’s 60th Birthday. I made it as a two layer cake using 9 inch cake pans. It was a huge hit! Your instructions were exact. Thank you and look forward to more of your recipes!

  • TBS5 says:

    Could I add a cup of chopped nuts to this recipe r would it ruin the cake?

  • Bernadette J. Robles says:

    The zucchini banana cake looks delicious ‼️
    I would like the recipe.‼️

  • Sara says:

    Has anyone modified this recipe to make it gluten- and sugar-free? If so, I’d like to have your version!

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