Zucchini Banana Cake with Cream Cheese Frosting
User Reviews
4.7
Zucchini Banana Cake with Cream Cheese Frosting
Description
Zucchini Banana Cake with Cream Cheese Frosting is made by mixing a dry blend of flours, baking soda, salt, and warm spices alongside a wet mixture of honey, vegetable oil, eggs, vanilla, grated zucchini, mashed bananas, and well-drained crushed pineapple. Folding the wet and dry ingredients together creates a batter that is poured into a sheet pan and baked until a toothpick inserted comes out clean, indicating doneness.
The cake's moisture comes from the combined banana, zucchini, pineapple, and oil, giving it a tender texture. The warming spices complement the sweetness from honey and banana. After cooling, the cake is spread with a smooth cream cheese frosting made from cream cheese, powdered sugar, and vanilla, adding a tangy contrast to the sweet cake base.
This cake serves well cut into 16 pieces for sharing or as a sweet treat alongside tea or coffee. The combination of banana and zucchini enhances moistness without overwhelming flavors, making it gentle and approachable.
Make sure to squeeze excess water from the grated zucchini to avoid sogginess. Cooling the cake completely before frosting prevents melting. Baking time may vary slightly depending on oven variations; check with a toothpick for doneness.
Ingredients
- 3/4 cup all-purpose flour
- 8 oz cream cheese 1/3-less fat Philadelphia
- 3/4 cup whole wheat flour
- 1/4 cup powdered sugar
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup honey
- 2 tablespoons vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups banana from 5 small, mashed ripe
- 8 ounce zucchini (grated and squeezed well)
- 8 ounce crushed pineapple drained well, in juice, canned
Instructions
- To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
- Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
- In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
- Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
- Spoon batter into the sheet pan.
- Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool completely on a wire rack.
- Spread frosting over the cake once cooled and cut into 16 pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 172kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3.5g | 7% |
| Fat | 5.5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 297.5mg | 12% |
| Fiber | 1.5g | 6% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
