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
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.
The Secret to Baking with Zucchini
Size matters. A large zucchini will be drier. A small zucchini with have more moisture. Certain recipes work best with different sizes. Pay attention to the recipe – some will ask that you retain the moisture of the zucchini, and some will say drained or excess moisture removed.
How to Grate Zucchini
Use the fine side of your grater for smaller shredded zucchini. If you use the larger side, the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. Either will work in the recipe, it just depends on if you want the zucchini noticeable (visually and texturally).
How to Store Zucchini Cake
This cake should be refrigerated and will stay fresh for 1-2 days.
Can I Make in a Different Size Pan?
Yes! This recipe was adapted from my banana zucchini bread recipe, so if you would prefer loaf pans you can certainly use them. Readers have made this in a 9×13, but I have not tested that specifically. You will want to keep an eye on baking times, as it will bake longer in one pan.
More Zucchini Desserts
Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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!)
lol I like how you think!!!
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?
Whoops! Fixed the recipe. My apologies!
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!!!