Zucchini-Banana Cake with Cream Cheese Frosting is a lovely, moist, and delicious cake that’s perfect for the season! What a great way to use up what’s left of your garden zucchini! This cake is a delight everyone will love.
The summer is almost officially over and I just realized that I haven’t posted any new zucchini recipes this season. I’ve eaten a ton of it this summer — almost all of it was grilled — but no new recipes. I decided to make this Zucchini-Banana Cake with Cream Cheese Frosting before the sun sets on the season.
This cake reminds me of a cross between zucchini bread and carrot cake. It’s ultra moist, and ultra tasty if I say so myself. And I should know — I ate so much more than my fair share. Thank goodness my neighbor likes cake, too!
The banana adds fabulous flavor and helps to keep the cake extra moist, and the cream cheese frosting is the perfect complement to this treat. It’s also super easy to make.
Keep in mind, though, that the recipe makes *just enough* frosting for the cake, so take note if you’re prone to sampling!
I wanted a little extra texture in the cake, so I shredded a bit of the zucchini on the larger holes of a box grater. Most of the zucchini, however, I grated on the smallest holes.
I couldn’t leave chocolate chips out of this cake (my mom always adds chocolate chips to her zucchini bread), so I added those, too — but mini chips because I didn’t want them to overtake the cake.
Zucchini-Banana Cake with Cream Cheese Frosting
Really, you could experiment and add all sorts of different things to this cake. I thought blueberries might be good for this cake — I think I’d use dried blueberries instead of fresh. I’m not sure what else I’d like, but I’m willing to experiment a little to make this cake again!
If you’re trying to fit in a few zucchini dishes before the season ends, I’ve got a few suggestions. One is my Farmers Market Find: Sauteed Peppers, Tomatoes & Zucchini. I love this as a side dish, or even as an appetizer.
For the brunchers among us, Zucchini-Thyme Frittata for Two is a great dish to serve. If you have more people to feed, just double the recipe and use a larger skillet.
And if you want another lovely layer cake to try, check out this Chocolate Salad Dressing Cake with Cherries and Chocolate Buttercream — mmmm!
I’m telling you, don’t let the summer officially end without making a few more zucchini dishes, especially this cake! Everyone needs dessert, and this would be perfect for a party or get together. It makes a big cake, so why not spread the love, deliciously?
Zucchini-Banana Cake with Cream Cheese Frosting is a great cake, and fun to serve during the summer season!
Patricia Conte/Grab a Plate
5 based on 8 review(s)
- 1 cup unsweetened applesauce
- 1-1/2 cups sugar
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 cups mashed banana (about 4 small bananas)
- 2 cups grated zucchini (use the smallest holes on a grater), plus extra, shredded, for garnish
- 3/4 cup mini chocolate chips
- 1/2 cup chopped pecans, plus an extra 3 ounces for garnish
- 8 ounces cream cheese, softened
- 1/3 cup butter, softened
- 1/2 teaspoon pure vanilla extract
- 1-1/2 cups confectioners’ sugar
- Preheat the oven to 350 degrees F.
- Line the bottom of 2 (9-inch) round cake pans with parchment paper. Spray the sides and bottom lightly with nonstick cooking spray. Set aside.
- Try to squeeze as much liquid from the shredded zucchini as possible. Set aside.
- Combine the applesauce, sugar, eggs, and vanilla in a mixer and blend until combined.
- In a bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk to combine.
- A little at a time, add to the applesauce mixture until combined.
- Add the banana, zucchini, chocolate chips, and 1/2 cup of pecans to the mixture. Stir until combined.
- Divide the mixture between the two pans. Bake for 30-35 minutes, or until a knife inserted in the center comes out clean.
- Let the cakes cool for 5-10 minutes, then remove from the pans and place on a baking rack to cool completely.
- Combine the cream cheese, butter, vanilla, and add the confectioner's sugar, a little at a time, until combined and smooth.
- If you would like a thicker frosting, add a bit more confectioners' sugar. If it seems too thick, you can use milk, about a teaspoon or more at a time, to thin it.
- When the cakes are completely cool, add frosting to the top of one. Place the second cake on top of the frosted cake. Transfer to a cake stand or plate.
- Continue to frost the top and sides of the cake.
- Garnish with the remaining pecans, on the sides and the top of the cake, as well as a little shredded zucchini and chocolate chips over the top.
- Refrigerate for a short time before serving.