Zucchini Banana Cake with Whipped Cream Cheese Frosting

 
This Zucchini Banana Cake with Whipped Cream Cheese Frosting is the perfect marriage of light and sweet!
Banana Zucchini Cake with Whipped Cream Cheese Frosting
There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a cake. So often when I think about cake and baking I think sugar sweet overthetop decadence.
The Secret to Baking with Zucchini
Size matters. A large zucchini will be drier. A small zucchini with have more moisture. Certain recipes work best with different sizes. Pay attention to the recipe some will ask that you retain the moisture of the zucchini and some will say drained or excess moisture removed.

How to Grate Zucchini
Use the fine side of your grater for smaller shredded zucchini. If you use the larger side the coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. Either will work in the recipe it just depends on if you want the zucchini noticeable visually and texturally.
How to Store Zucchini Cake
This cake should be refrigerated and will stay fresh for 12 days.
Can I Make in a Different Size Pan?
Yes! This recipe was adapted from my banana zucchini bread recipe so if you would prefer loaf pans you can certainly use them. Readers have made this in a 913 but I have not tested that specifically. You will want to keep an eye on baking times as it will bake longer in one pan.
Ingredients
Banana Zuccchini Cake
2 cups 250 g all purpose flour½ teaspoon baking soda1 teaspoon baking powder2 teaspoon ground cinnamon½ teaspoon salt1 cup 200 g granulated sugar2 large eggs room temperature1 cup 224 g vegetable oil2 teaspoons vanilla extract2 ripe bananas about 1 cup mashed2 cups about 240 g shredded zucchini excess moisture removed but not dry
Whipped Cream Cheese
8 ounces 1 package cream cheese room temperature1 cup 200 g granulated sugar⅛ teaspoon salt1 teaspoon vanilla extract1 ½ cups 360 g cold heavy whipping cream
Instructions
For the Cake
Heat oven to 350 and prepare three 8inch round cake pans.
In a large bowl sift together the flour baking soda baking powder cinnamon and salt.
In a stand mixer on low speed add in the sugar eggs oil vanilla and banana. Mix on medium speed for about 1 minute or until fully combined.
One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.
Stir in the drained and shredded zucchini.
I prefer to not peel the green skin off on my zucchini but you certainly can. If you have a very large zucchini remove any seeds prior to grating.
Bake for 2226 minutes or until inserted toothpick is removed mostly clean.
Whipped Cream Cheese
In the bowl of a stand mixer beat whipping cream on medium high until stiff peaks form about 3 minutes.
Place whipped cream into a separate bowl and clean out stand mixer bowl.
In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar salt and vanilla and beat until fully incorporated.
Remove bowl from stand mixer and gently fold in whipped cream to cream cheese mixture.
Can be used immediately. You can store in refrigerator until ready to use just be sure to bring to room temperature before piping or spreading.