Banana Zucchini Cake

Banana zucchini Bundt cake topped with maple cream cheese frosting and chopped walnuts.

5 from 1 vote

Banana Zucchini Cake

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

Prep Time15

Cook Time50

Cooling Time45

Total Time1 50

Course: Desserts

Cuisine: American

Keyword: banana zucchini cake

Servings:

Author: Katerina Petrovska

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
⅛ teaspoon ground nutmeg
1 cup granulated sugar
2 large eggs
1 cup canola oil
2 teaspoons pure vanilla extract
2 ripe bananas mashed
2 cups shredded zucchini squeezed, see my notes below

For the Frosting

4 oz cream cheese or Neufschatel cheese softened
½ cup powdered sugar
2 tablespoons pure maple syrup
½ cup chopped walnuts optional

Instructions

Prep. Preheat the oven to 350˚F. Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess. Set aside.
Mix the dry ingredients. In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
Mix the wet ingredients. In a separate mixing bowl, beat the sugar, eggs, oil, vanilla, and mashed banana with an electric mixer until combined.
Combine. Gradually add the flour mixture to the wet mixture and continue mixing on medium-low until well incorporated. Using a large spoon, stir in the shredded zucchini.
Bake. Pour the batter into the prepared bundt pan, smooth out the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan.
Meanwhile, prepare the frosting. Place the softened cream cheese in a mixing bowl and beat with an electric mixer until completely smooth. Add the powdered sugar and continue mixing until well incorporated. Pour in the maple syrup and mix until smooth and no lumps appear.
Cool the zucchini cake. Take the baked cake out of the oven and let it cool for 20 minutes on a rack, then carefully invert it onto a cooling rack. Cool completely before frosting.
Frost the cake, then serve. Spoon the maple cream cheese frosting over the cooled cake and sprinkle with chopped walnuts. Cut and serve.

Notes

Squeeze the zucchini well. After shredding it, wrap the zucchini in a clean kitchen towel or paper towels and squeeze out the excess moisture. This keeps the cake moist without making the crumb wet or heavy.

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