Zucchini Banana Spice Cake with Cream Cheese Frosting
A moist, tender snack cake that cleverly combines sweet mashed bananas with fresh shredded zucchini for incredible texture and subtle veggie nutrition. Warm cinnamon and nutmeg create cozy spice notes that complement both fruits beautifully. The rich cream cheese frosting adds tangy sweetness that balances the cake's natural flavors perfectly. This recipe transforms humble garden zucchini into an irresistible dessert that's perfect for afternoon coffee, potluck gatherings, or whenever you need a comforting homemade treat. The cake stays wonderfully moist thanks to the fruit and vegetable combination, making it an excellent choice for meal prep or gift-giving.
Ingredients
- 1 ½ cup flour
- 1 cup sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup ripe banana, mashed
- 1 cup zucchini, shredded
- 1 egg
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 4 ounce cream cheese, softened
- 4 tablespoon butter, softened
- 2 cup powdered sugar
- ¼ teaspoon cinnamon
- 1 tablespoon milk
Instructions
- 1
Heat oven to 350 degrees and spray an 8-inch square pan with cooking spray, then line with parchment paper
- 2
Mix together flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt in a large bowl
- 3
Combine bananas, zucchini, egg, vegetable oil and vanilla in medium bowl
- 4
Add wet ingredients to dry ingredients all at once and stir just until combined
- 5
Spread batter into prepared pan and bake for 35 to 40 minutes or until cake begins to turn brown on top and toothpick inserted in center comes out clean
- 6
Cool cake completely in pan for about 1 hour
- 7
Beat cream cheese, butter, powdered sugar, cinnamon and milk with electric mixer on medium speed until smooth and creamy
- 8
Spread frosting evenly over top of cooled cake
Tips
Don't overmix the batter once you add wet to dry ingredients - stir just until combined to keep the cake tender
Make sure the cake is completely cool before frosting or the cream cheese frosting will melt
Squeeze excess moisture from shredded zucchini with paper towels for best texture
Good to Know
Cover and refrigerate for up to 5 days
Cake can be made 1 day ahead and frosted before serving
Serve at room temperature or chilled from refrigerator
Common Mistakes
Don't overbake or cake will become dry - test with toothpick at minimum time
Ensure cream cheese and butter are properly softened for smooth frosting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without frosting?
Yes, the cake is delicious plain or with just a dusting of powdered sugar. The moist texture from banana and zucchini makes frosting optional.
How long does this cake keep?
Covered in the refrigerator, this cake stays fresh for up to 5 days. The cream cheese frosting requires refrigeration for food safety.
Can I freeze this cake?
Yes, wrap unfrosted cake tightly and freeze for up to 3 months. Thaw completely before frosting and serving for best texture.