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.
The banana zucchini cake sounds amazing, could you change it so it’s more Paleo?
I do not cook Paleo so wouldn’t feel comfortable advising you on this.
Can I make this into a sheet cake?
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!
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.
I love your recipes-so does my family! How would adapt this banana zucchini cake for high altitude about 9500 ft?
Thanks
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!
I don’t have round baking pans so I used a 9×13 pan and it was just as good as the round one!
Great to know, thank you Maria!
I’m going to try it
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.
Looks great,
Thanks for sharing
Will bake in am
Looks utterly delish
I would like to make this as a loaf instead of a cake.
Are you able to reduce the amounts for me?
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!