Cinnamon Zucchini and Banana Cake with Cream Cheese Frosting

Cinnamon Zucchini and Banana Cake with Cream Cheese Frosting
  • Pinterest

‘Tis the season of the grand abundance of zucchini, am I right? At least, I imagine that many of you have an abundance. We haven’t had a great year in the zucchini growth department. I am more than a little bit ashamed to admit to you, that I planted 4 plants this year and none of them have produced a single offering. Nothing. That’s what planting in a shady spot will do for you, I suppose. Note to self. Zucchini plants prefer sunshine…don’t we all!

Thankfully my dear neighbor supplied me with some zucchini last week.  I had some brown spotted bananas I needed to use up as well and so I tossed one along with two cups shredded zucchini into the cake you see before your very eyes. The result was a cake that is not only super moist and delicious, but has an amazing cream cheese frosting, sprinkled with cinnamon and sugar, which totally send it over the top. Yum. Super yum. 🙂

Hope you get a chance to give it a try!

Click HERE for a list of Zucchini Recipes from my archives.

Cinnamon Zucchini and Banana Cake from Jamie Cooks It Up!

Now, let me show you how to make it happen.

IMG_9544_edited-1

1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl place 3 eggs, 1/2 C oil, 1/2 C mashed banana, 3/4 C brown sugar, 3/4 C white sugar and 2 tsp vanilla. Beat until frothy.

IMG_9545_edited-1

3. In a separate bowl combine 2 1/2 C flour, 1/4 tsp baking powder, 2 tsp baking soda, 1 1/2 tsp cinnamon, 1 tsp salt and 1/2 tsp nutmeg.

IMG_9548_edited-1
Add the dry ingredients to the wet and stir until almost all of the streaks of flour are incorporated.

IMG_9546_edited-1

4. Grab 1 medium or large zucchini…

IMG_9547_edited-1

and shred the entire thing up. You can peel it if you’d like, but it’s not necessary. Add 2 C to the batter and stir just until incorporated. Make sure not to over mix.

IMG_9552_edited-1

If you have extra zucchini, just toss it in a freezer safe ziploc bag, label the quantity on the outside of the bag and store it in your freezer. Then you can make this heavenly cake all year-long. 🙂

IMG_9551_edited-1

5. Spray a 9×13 pan with cooking spray and pour the batter into it.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely.

IMG_9592_edited-1

8. Into a medium-sized mixing bowl place 1 (8 ounce) package of softened cream cheese, 1/4 C softened butter, 3 C powdered sugar, 2 tsp vanilla and a dash of salt. Beat the mixture until smooth and glossy.

IMG_9593_edited-1

9. Carefully scoop spoonfuls of frosting onto the cooled cake.

IMG_9597_edited-1

Spread it out evenly with a knife.

IMG_9596_edited-1

10. Grab some cinnamon sugar…

IMG_9599_edited-1

and sprinkle it generously all over the cake.

Cinnamon Zucchini Banana Cake

Serve and enjoy!

Here’s the handy printable…

Cinnamon Zucchini and Banana Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12-16 pieces

Ingredients

CAKE:
3 eggs
1/2 C oil
1/2 C mashed banana
3/4 C sugar
3/4 C brown sugar
2 tsp vanilla
2 1/2 C flour
1/4 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
2 C shredded zucchini
FROSTING:
1 (8 ounce) package cream cheese, softened
1/4 C butter, softened
3 C powdered sugar
2 tsp vanilla
dash salt

Instructions

1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl place 3 eggs, 1/2 C oil, 1/2 C mashed banana, 3/4 C brown sugar, 3/4 C white sugar and 2 tsp vanilla. Beat until frothy.
3. In a separate bowl combine 2 1/2 C flour, 1/4 tsp baking powder, 2 tsp baking soda, 1 1/2 tsp cinnamon, 1 tsp salt and 1/2 tsp nutmeg. Add the dry ingredients to the wet and stir until almost all of the streaks of flour are incorporated.
4. Grab 1 medium or large zucchini and shred the entire thing up. You can peel it if you'd like, but it's not necessary. Add 2 C to the batter and stir just until incorporated. Make sure not to over mix.
If you have extra zucchini, just toss it in a freezer safe ziploc bag, label the quantity on the outside of the bag and store it in your freezer. Then you can make this heavenly cake all year long. 🙂
5. Spray a 9x13 pan with cooking spray and pour the batter into it.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely.
8. Into a medium sized mixing bowl place 1 (8 ounce) package of softened cream cheese, 1/4 C softened butter, 3 C powdered sugar, 2 tsp vanilla and a dash of salt. Beat the mixture until smooth and glossy.
9. Carefully scoop spoonfuls of frosting onto the cooled cake. Spread it out evenly with a knife.
10. Grab some cinnamon sugar and sprinkle it generously all over the cake.
http://jamiecooksitup.net/2015/08/cinnamon-zucchini-and-banana-cake-with-cream-cheese-frosting/

Recipe adapted from Six Sisters Stuff

 

 



Post a comment!

7 Comments

  1. 1
    Carolyn
    August 25, 2015 at 6:40 am

    Good morning. ???? I decided to see what yummy you might have posted today, and I got a little giggle – even tho the ingredients say powdered sugar, the instructions say flour for the frosting. Heehee. ???? It looks like a recipe I’m going to have to try soon!

    • 2
      Jamie
      August 25, 2015 at 9:26 am

      Carolyn,
      Bless you for bringing it to my attention, Carolyn! Can you tell I’ve been writing recipes with a house full of children running around! So sorry for the (funny) mistake. Hopefully I caught it before anyone might have tried it this morning. Bless you!
      All the best,
      ~Jamie

  2. 3
    Erin R.
    August 26, 2015 at 4:15 pm

    Bleh, it has been a terrible gardening year with that nonstop rain we had in April and May. My big Armenian cucumber vine has produced exactly two cucumbers so far. Lame!

    But this cake! Oh, my goodness. And that frosting! It’s like a 1:1 frosting/cake ratio, which is juuuust right. Yes indeed. Most satisfactory.

    • 4
      Jamie
      August 28, 2015 at 6:36 am

      Erin,
      So happy to hear you enjoyed it! Thanks for letting me know.
      Best,
      ~Jamie

  3. 5
    Patty
    August 2, 2017 at 6:34 pm

    Do you squeeze the water out of your zucchini after shredding it or do you just stir it right in?

    • 6
      Jamie
      August 3, 2017 at 7:08 am

      Patty,
      Thanks for your question. If you are using fresh zucchini, you shouldn’t need to squeeze any water out before adding it to the recipe. If you are using frozen zucchini I would recommend squeezing the water out. Hope this helps!
      Best of luck!
      ~Jamie

  4. 7
    Jan
    August 11, 2017 at 10:35 am

    Can I use cucuzza instead of zucchini? Cucuzza is a Italian Squash.

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>