Saturday, June 10, 2023
HomeRECIPESZucchini Banana Cake with Whipped Cream Cheese Frosting

Zucchini Banana Cake with Whipped Cream Cheese Frosting

There is something totally refreshing about going out into the garden and choosing a vegetable that you can turn into a cake. Often when I think of cakes and baking I think of sugar, sweetness, excessive decay.


2 cups of all-purpose flour
1/2 teaspoon baking soda
1 teaspoon of baking powder
2 teaspoons of ground cinnamon
½ teaspoon salt
1 cup of sugar
2 large eggs, at room temperature
1 cup of vegetable oil
2 teaspoons vanilla extract
2 ripe bananas
2 cups of grated zucchini, drained

8 ounces (1 package) cream cheese, at room temperature
1 cup granulated white sugar
1/8 teaspoon table salt
1 teaspoon vanilla extract
1 1/2 cups cold heavy whipped cream


Heat the oven to 350 and prepare three 8-inch round cake tins.
In a large bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
In a slow speed mixer, add the sugar, eggs, oil, vanilla and banana. Mix at medium speed for about 1 minute, or until completely blended.
One cup at a time add the flour mixture to the sugar mixture. Mix until incorporated and remove bowl from mixer.
Add drained and shredded zucchini.
*I prefer not to peel the green skin of my zucchini, but you can. If you have a very large zucchini, remove the seeds before grating it.
Bake for 22-26 minutes, or until the inserted toothpick is removed almost completely clean.

In the bowl of a stand mixer, whip the whipped cream at medium height until stiff peaks form; about 3 minutes.
Place the whipped cream in a separate bowl and clean the bowl of the vertical mixer.
In a clean vertical mixer bowl, whip the cream cheese with the whipping attachment until light and smooth. Add the sugar, salt and vanilla and beat until it is completely incorporated.
Remove the bowl from the mixer and gently add the whipped cream to the cream cheese mixture.
It can be used immediately. You can store it in the refrigerator until it is ready to be used, just make sure you put it at room temperature before pipetting or spreading it.

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