This Moist Zucchini Banana Cake is a tasty treat that brings together sweet bananas and fresh zucchini. Covered in creamy maple frosting, it’s perfect for any occasion!
Honestly, it’s hard to believe there’s veggie in there! I always sneak a slice for breakfast – it feels like a dessert, but I tell myself it’s healthy. 😄
I love how easy this cake is to whip up. Just mash, mix, and bake! Plus, the maple frosting is like a sweet hug on top. You’re going to enjoy this one!
Key Ingredients & Substitutions
All-purpose flour: This is your main base for the cake. If you’re looking for a gluten-free option, you can use a gluten-free flour blend, but make sure it has xanthan gum for the best texture.
Zucchini: Fresh, grated zucchini adds moisture without a strong flavor. You can substitute with finely grated carrots if you don’t have zucchini on hand, which will also enhance the cake’s sweetness.
Bananas: Overripe bananas work best because they are sweeter and mash easily. If you’re out of bananas, unsweetened applesauce can be a substitute, though the flavor changes slightly.
Maple syrup: This gives your frosting a lovely natural sweetness. If you want a different flavor, honey or agave syrup could work in a pinch, but maple is my absolute favorite for this cake.
How Do You Keep Your Cake Moist?
To ensure your Zucchini Banana Cake is moist and delicious, follow these tips to keep it fluffy:
- Don’t overmix the batter! Once you add the dry ingredients, mix gently until just combined to avoid tough cake.
- Adding the grated zucchini helps with moisture. Make sure to pack it lightly – too much water can make the batter too wet.
- Check for doneness early! Ovens vary, so start testing with a toothpick at the 50-minute mark. The cake is done when the toothpick comes out mostly clean.
Let the cake cool completely before frosting. This avoids any melting and makes for a neat appearance.
Moist Zucchini Banana Cake with Maple Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 ½ cups grated zucchini (packed)
For the Maple Frosting:
- 4 ounces (½ cup) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This delightful cake requires about 15-20 minutes for prep and roughly 50-60 minutes of baking time. Once done, let it cool completely before frosting, which will take an additional 10 minutes. Altogether, you can expect about 1.5 to 2 hours from start to finish for this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it with butter or cooking spray, then sprinkle some flour over it, or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg until they are well combined. Set this mixture aside for later.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time using a whisk or electric mixer. Then, stir in the vanilla extract until everything is smooth and well blended.
4. Add the Bananas:
Next, fold in the mashed bananas until they are evenly incorporated into the mixture.
5. Incorporate the Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix, as this can make the cake dense.
6. Fold in the Zucchini:
Carefully fold the grated zucchini into the batter until it’s evenly distributed throughout. It helps to have a light hand here.
7. Bake the Cake:
Pour the batter into your prepared baking pan and spread it out evenly. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let it Cool:
After baking, take the cake out of the oven and allow it to cool completely in the pan on a wire rack. This step is important for easy frosting!
9. Make the Maple Frosting:
While your cake is cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together using an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition.
10. Add Flavor to Your Frosting:
Add the maple syrup and vanilla extract to the frosting mixture and continue to beat until it becomes light and fluffy.
11. Frost the Cake:
Once the cake is completely cool, spread the maple frosting evenly over the top of the cake.
12. Slice and Serve:
Cut the cake into squares and serve. Enjoy this delightful moist zucchini banana cake with its sweet maple frosting! Remember to store any leftovers in the refrigerator to keep it fresh.
Enjoy baking and indulging in this scrumptious treat!
FAQ for Moist Zucchini Banana Cake with Maple Frosting
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but it may make the cake denser. For the best results, consider using half whole wheat and half all-purpose flour to maintain some lightness in the cake.
What Should I Do If I Don’t Have Maple Syrup?
No worries! If you don’t have maple syrup on hand, you can use honey or agave syrup as a substitute. While they will alter the flavor a bit, they will still provide sweetness and creaminess to your frosting.
Can I Make This Cake Gluten-Free?
Yes, you can! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Just make sure the blend contains xanthan gum for the right texture. The results will be equally delicious!
How Should I Store Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap or aluminum foil for up to 2 months. Just thaw in the fridge overnight before serving!
