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

4.86 from 7 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

  • Sue says:

    Great recipes! Thanks for sharing!

  • Geraldine Szyminski says:

    Can you put in a 9-13 pan or make muffins

  • eloise says:

    can you use powdered sugar instead of granulated sugar in the whipped cream cheese?

    • Amanda Rettke says:

      Yes

  • Jackie says:

    Can this be done in a 9×13?

  • Leona Alexander says:

    Thank for the recipe this will be fun and great help with the grand children.

  • Joyce Russell says:

    Can you use Selfrising flour instead of all purpose

    • Amanda Rettke says:

      I don’t recommend changing out the flours.

  • Rosalyn Cross says:

    Can I substitute shredded carrots for the bananas in this recipe?

  • Phyllis says:

    Will this work in a Bundt pan?

  • Kacie Guill says:

    Can I use a bundt pan instead of 3 of the 8 inch round pans??

  • Colleen says:

    Can I substitute Cool Whip instead of the heavy cream? I’m lactose intolerant

    • Amanda Rettke says:

      Yes. 🙂

  • Dan T Cosgrove says:

    You CAN use brown sugar in the frosting, and it’s magical!

  • Kathy says:

    I would like to see if I can get the recipe sent to me since I do not have a printer to print right now with the zucchini banana cake and any other zucchini recipes you have thank you

  • Tara says:

    I don’t have round cake pans. Can I put in one 9×13 pan?

  • Cindy says:

    Can this be baked with just 2 layers or a 9×13 pan?

  • Anne Williams says:

    Can I cook it in a bundt pan?

  • MaryLou Rice says:

    The banana zucchini cake sounds amazing, could you change it so it’s more Paleo?

    • Amanda Rettke says:

      I do not cook Paleo so wouldn’t feel comfortable advising you on this.

  • Vivian palermo says:

    Can I make this into a sheet cake?

    • Elizabeth Keeney says:

      Hi, Vivian! I work with iambaker and am happy to help with questions. We have not made this into a sheet cake, so I couldn’t say how that would work. Baking time would also be different, depending on the size of the sheet cake and how thick it would be. Let us know if you try it and how it turns out. Have a great day!

  • Julie says:

    This was outstanding! and the frosting was glorious! It will be my go to cream cheese frosting from now on.
    The cake was moist and who would have thought of bananas and zucchini together! I used my frozen zucchini and it was just great. Thanks for this recipe.

  • Cathy says:

    I love your recipes-so does my family! How would adapt this banana zucchini cake for high altitude about 9500 ft?

    Thanks

    • Elizabeth Keeney says:

      Hi, Cathy! I work with iambaker and am happy to help with questions. There are a couple of adjustments you can try with this recipe. I would suggest just trying one modification each time you make the recipe. Here are some places to start: Decrease the baking powder by 1/4 of a teaspoon; Add a little more flour (about 2 tablespoons per cup in the recipe); reduce the sugar by a couple of tablespoons; add a little extra liquid (vegetable oil). I hope that helps, and have a great day!

  • Maria says:

    I don’t have round baking pans so I used a 9×13 pan and it was just as good as the round one!

    • Amanda Rettke says:

      Great to know, thank you Maria!

  • Ernestina Nxumalo says:

    I’m going to try it

  • SONJA HANSEN says:

    I just looked at some very ripe bananas on my counter and a neiGhbor just brought me two big zucchinis. Must try tomorrow. I will pass on the cream and cream cheese icing as dairy isn’t my friend. I’ve been wanting to try that white sweet potato icing recipe, but can’t find them right now. It looks like it could be a good substitute for cream cheese icing. Thanks so much for sharing.

  • Tina Owens says:

    Looks great,
    Thanks for sharing
    Will bake in am

  • Rosemaryschreiner says:

    Looks utterly delish

  • Deb says:

    I would like to make this as a loaf instead of a cake.

    Are you able to reduce the amounts for me?

    • Elizabeth Keeney says:

      Hi, Deb! I work with iambaker and am happy to help with questions. You could make this recipe into 3 loaves using 3 (8×4-inch) loaf pans, which is about the same amount as using the 3 8-inch round cake pans. However, we have not replicated making this into loaves, so baking time may have to be adjusted. I hope this helps, and have a great day!