Cinnamon Zucchini and Banana Cake with Cream Cheese Frosting
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!
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.