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Banana Cake with Zucchini - Made with bananas and zucchini, this banana cake is the best and easiest cake I've ever made! It's moist, it's perfectly sweetened, and it's so, so delicious! 

Banana Cake with Zucchini

Made with bananas and zucchini, this banana cake is the best and easiest cake I've ever had! It's moist, it's perfectly sweetened, and it's so, so delicious! 

Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 203 kcal

Ingredients

For the Cake:

  • 2 cups Flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup sugar
  • 2 eggs
  • 1 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas , mashed
  • 2 cups shredded zucchini squeeze grated/shredded zucchini over a bowl to remove excess water*

For the Frosting

  • 4 oz light cream cheese , softened
  • ½ cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/2 cup chopped walnuts

Instructions

  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, ground cinnamon, and nutmeg.

  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 20 minutes on a rack, then carefully invert it onto a cooling rack.

  13. Cool completely before frosting.
  14. Sprinkle with chopped walnuts; cut and serve.

Recipe Notes

WW SmartPoints: 8 

*It is very important that you squeeze out excess water from the zucchini. I usually just wrap up the shredded zucchini in paper towel and squeeze all the water out over my sink or over a big mixing bowl. 

Nutrition Facts
Banana Cake with Zucchini
Amount Per Serving
Calories 203 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 24mg8%
Sodium 150mg6%
Potassium 182mg5%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 110IU2%
Vitamin C 4mg5%
Calcium 39mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.