Dessert
Zucchini Banana Cake with Cream Cheese Frosting
Ripe bananas melt into a moist crumb laced with warm spice and honeyed sweetness, while tender shreds of zucchini keep every bite soft and lush beneath a silky blanket of cream cheese frosting.
- Total
- 1 hr
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 16
Nutrition per Serving
- Calories
- 172
- Protein
- 4g
- Carbs
- 28g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 18g
- Sodium
- 298mg
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 2/3 cup honey
- 2 tbsp vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup mashed ripe bananas (from 5 small)
- 8 oz zucchini (grated and squeezed well)
- 8 oz can crushed pineapple in juice (drained well)
- 8 oz 1/3-less fat Philadelphia Cream Cheese
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
Instructions
- To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
- Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
- In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
- Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
- Spoon batter into the sheet pan.
- Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool completely on a wire rack.
- Spread frosting over the cake once cooled and cut into 16 pieces.