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

4.88 from 8 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: 9 servings
Author: Amanda Rettke
Ingredients
Banana Zuccchini Cake
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas
  • 2 cups shredded zucchini drained
Whipped Cream Cheese
  • 8 ounces (1 package) cream cheese, room temperature
  • 1 cup white granulated sugar
  • 1/8 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 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.
  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 whipped cream 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.

Want More Amazing Zucchini Recipes?

The Best Zucchini Bread

Zucchini Brownies

Blueberry Lemon Zucchini Cake

Chocolate Zucchini Cake

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

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Comments

  • Jackie Schuster says:

    Any ideas for diabetic recipes? Substitute sugar?

    • Elizabeth Keeney says:

      Hi, Jackie! I work with iambaker and am happy to help with questions. We don’t have specific diabetic recipes, but it is a great suggestion! Have a great day!

  • Laurie says:

    Can this cake be made in a 9 x13 pan?

    • Elizabeth Keeney says:

      Hi, Laurie! I work with iambaker and am happy to help with questions. Yes, you could use a 9×13-inch pan for this recipe, but we have not tested that so I can’t say how the bake time would need to be adjusted. Let us know if you try it, and have a great day!

  • Tammy says:

    Please send me all the amazing zucchini recipes including cakes, bread, and and all including blueberries

  • lori says:

    can you use yellow zucchini

    • Amanda Rettke says:

      Yup

  • Jill says:

    Looking forward to it.

  • Carmen says:

    WOW! Just WOW!!!

  • Rose says:

    Made this today. Didn’t have three 8″ layer pans, so I used two. I think layers where similar to the ones in the photo. We loved the cake itself. We all thought the frosting was too sweet, we would prefer with less sugar and more cream cheese to cut the sweet a little.

  • Jennifer says:

    Can this be made with just 2 round cake pans instead of 3??

    • Amanda Rettke says:

      If you fill the cake pans too full it will take longer to bake and you could have very hard edges.

  • Sue Keaton says:

    Why can’t I print this recipe

  • Arlene Ralph says:

    I know this a crazy question, are we greasing and flouring the pans? I’m thinking yes… Thank You!!

    • Amanda Rettke says:

      Yes, the pans should always be prepared with your preferred method. 🙂

  • Kassey Hallila says:

    My mother keeps giving me endless amount of zucchinis from her garden so I am trying out different recipes.
    Thank you, the cake is perfect, delicious! No need for frostings.
    Think I’ll bake more and share with neighbors.