#BundtaMonth: Zucchini and Banana Bundt Cake with Maple Cream Cheese Frosting

zucchini and banana bundt cake with maple cream cheese frosting| via diethood.com

#BundtaMonth? Ohhhhh Yeah! The two wonderful ladies, Lora from Cake Duchess and Anuradha from Baker Street, have invited me to join them in a #BundtaMonth challenge. Every month we will serve up our own take on a Bundt cake with a specific, seasonal ingredient. What’s great is that, if you want, you can join us! I mean, who doesn’t love a Bundt cake? Perfectly molded, delicious, versatile cake ready to be served. And it’s just so darn pretty!

shredded zucchini

Anuradha and Lora will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you would like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to their blogs throughout the month. It’s that simple!

Here’s how to bake with #BundtaMonth:
– Bake your September #BundtaMonth Zucchini Bundt.
– Post it before September 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Zucchini Bundt)
– Join the bundt baking party! Share your link to our blog hop by clicking here or here.
– Link back to both Anuradha and Lora’s announcement posts.

zucchini and banana bundt cake with maple syrup cream cheese frosting| via diethood.com

The ingredient for this month? Zucchini! Of course!

Back in the day, before I got to know my taste buds, I could not even wrap my head around carrot cake, let alone a zucchini cake. That just wasn’t going to fly by me. Vegetable in a cake?! “Ewwwww!”. So teenagerish of me.

But now!? Carrot cake? Yes! Zucchini and Banana Bundt Cake with Maple Cream Cheese Frosting?! Yes, Yes, Please!! Now I am ready to even eat a cake with garlic, if I had to. With chocolate. That’s my husband’s wish; a Garlic-Chocolate Cake. Consider it done, honey. There’s an idea, Lora and Anuradha. 😉

When Lora contacted me about joining in, I had these two black bananas waiting to be thrown into a banana bread. Little did those bananas know that I was about to mash them into a cake with zucchini.

This zucchini cake is light, little bit spicy (hello cinnamon!), and whole lotta sweet. The Maple Syrup Frosting really adds to the sweetness of the cake and the overall taste. I also like the texture of this cake. Two cups of shredded zucchini means a soft crunch with every bite. Thanks to the banana, the cake is also very moist, and the smell is just deeelicious. I like to serve this cake with a dollop of the frosting on the side. MMMMM! I know, I’m so generous. 😉

Please scroll to the bottom and visit the rest of the Bundtamonth participants.

Zucchini and Banana Bundt Cake with Maple Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 12 to 16 Servings
For the Cake:
  • 2 cups Flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup sugar
  • 2 eggs
  • 1 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, mashed
  • 2 cups shredded zucchini (about 1 small whole zucchini)
For the Frosting
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons pure maple syrup
  1. Preheat oven to 350.
  2. Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.
  3. In a large bowl sift together the flour, baking soda, baking powder, salt, and ground cinnamon.
  4. With an electric mixer, in a separate mixing bowl, beat together the sugar, eggs, oil, vanilla, and mashed banana.
  5. Gradually add the flour mixture into the sugar mixture, continue to mix on medium low until well incorporated.
  6. Stir in the shredded zucchini.
  7. Pour the batter into the prepared bundt pan, smooth the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.
  8. In the meantime prepare the frosting.
  9. Place the cream cheese in a mixing bowl and beat with electric mixer until smooth.
  10. Add in the powdered sugar and continue to mix until well incorporated.
  11. Pour in the maple syrup and mix until smooth and no lumps appear.
  12. Take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack.
  13. Cool completely before frosting.

#BundtaMonth Participants

Anuradha from Baker Street

Deb from Knitsmatic

Kate from Food Babbles

Lizzie from Food and Thrift

Lora from Cake Duchess

Renee from Magnolia Days


  1. MummaCas says

    My young girls adore this recipe. Although I don’t do the frosting and I only use 1/4 of the sugar & 1/4 of the oil then bake it at a lower temp for longer. My 4 year old also loves eating it straight from the freezer – awesome healthy snack! Great sliced with a spread of butter too.

  2. says

    gorgeous cake! last week i made a banana-zucchini bread with cream cheese frosting and just over the weekend I tweaked that recipe and made a cake, not a bundt though, b/c I love the flavors of the two so much. You outdid yourself on this bundt!

  3. says

    What a great idea to combine banana and zucchini! You cake is beautiful and the maple frosting really makes it in both looks and taste! Wonderful recipe!

  4. says

    That maple syrup cream cheese frosting is just killing me right now. I am completely dessertless in the house right now. Ugh! I could totally use some of this delicious cake. Love the idea of a bundt cake every month. Looking forward to all that you come up with!

  5. says

    I’ve made zucchini muffin before, but never tried with banana. Sounds very healthy and I really like the natural sweetness from banana in here. And oh boy your frosting is beautiful! I never do frosting simply because I’d end up “ruining” the whole thing at the end. LOL.

  6. says

    Hi Kate, So nice to meet you…and ‘great minds do think alike’, so true! You and I both came up with the idea of the zucchini and banana bundt cake version…almost identical recipe. Love your cream cheese maple frosting/glaze. Your cake and photos are amazing:) xo

  7. says

    As a kid, i refused to eat any cake with veggies. But, now i am more open to different flavors and change. I think it has something to do with age ….lol

    This zuchini cake looks absolutely declicious and anything baked in a bundt pan looks so pretty!

  8. says

    Gorgeous, Kate! I always have ripe bananas ready for a banana bread. I agree about zucchini and carrots…they are my favorite healthy addition to Bundts and quick breads:)Your banana Bundt is so pretty and that maple cream cheese frosting is calling my name! Thank you for joining with us this month:)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: