Friday, June 9, 2023
HomeRECIPESZucchini Banana Cake with Whipped Cream Cheese Frosting

Zucchini Banana Cake with Whipped Cream Cheese Frosting

There’s something totally refreshing about going out in 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.

INGREDIENTS

BANANA ZUCCCHINI CAKE
2 cups of all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons 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 grated zucchini, drained

WHIPPED CREAM CHEESE
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

INSTRUCTIONS

FOR THE BAKERY
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 blender.
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.

WHIPPED CREAM CHEESE
In the bowl of a stand mixer, whip the whipped cream at mid-height until stiff peaks form; about 3 minutes.
Place the whipped cream in a separate bowl and clean the bowl of the upright blender.
In a clean vertical mixer bowl, beat the cream cheese with the whipping attachment until light and smooth. Add the sugar, salt and vanilla and blend until 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 use, but be sure to bring it to room temperature before pipetting or spreading.

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