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.
Your ingredients for the cake fo not reflect eggs, however, your directions state eggs. How many?
I’m not sure what you are talking about? Everything is listed correctly in the recipe and instructions.
How about a delicious carrot cake recipe.
Thanks,
Celeste Schall
I have to try this zucchini banana cake
Love this !!! Can’t wait to make it
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.
It’s right below sugar, right above oil.
Looking forward to anything pumpkin😀
Do u have the nutritional info on the zucchini banana cake, like servings, cal, carbs, fat, sodium , sugar , protein etc? Thanks
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
I’ve made this many times for relatives birthdays, and it is always good. I’m making this recipe into cupcakes today. Fingers crossed
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!