This moist zucchini banana cake is a perfect treat! It combines the sweetness of ripe bananas with the added goodness of zucchini, making it both delicious and fun.
And let’s not forget that maple frosting—it adds the perfect touch of sweetness! I love enjoying a slice with a cup of tea. Who can resist a cake that sneaks in veggies? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works great, but you can use whole wheat flour for extra fiber. Just know it may alter the texture slightly, making it denser.
Vegetable Oil: I use vegetable oil for moisture, but melted coconut oil enhances the flavor. If you’re looking for a healthier option, applesauce also makes a good substitute.
Bananas: The riper the bananas, the sweeter your cake! If you don’t have ripe bananas, you can bake them in their skin at 300°F for about 15–20 minutes until soft.
Zucchini: Grated zucchini adds moisture without a strong flavor. If you don’t have any, you can substitute with grated carrots or even applesauce for a fruity twist.
Nuts: I like walnuts for crunch, but almonds or even chocolate chips work nicely if you prefer something sweeter.
How Do I Grate Zucchini Properly?
Grating zucchini is simple, but to prevent a soggy cake, make sure to squeeze it after grating. Here’s how:
- Wash the zucchini and cut off the ends.
- Use a box grater or a food processor to grate it.
- Once grated, place it in a clean tea towel or paper towel.
- Twist and squeeze to remove excess moisture before adding it to your batter.
This step really helps keep your cake from becoming too wet. Trust me, it makes a difference!
How Can I Make the Frosting Smooth and Creamy?
Getting your maple frosting just right is all about temperature and mixing:
- Ensure both cream cheese and butter are at room temperature. This makes them easier to blend.
- Start by beating the cream cheese alone first, then add the butter, mixing until smooth.
- Add the maple syrup and vanilla, mixing again.
- Gradually incorporate the powdered sugar, adjusting for desired sweetness and thickness.
A smooth frosting will elevate your cake! Enjoy the delicious flavor of maple—it’s a perfect match with the zucchini and banana.
Moist Zucchini Banana Cake With Maple Frosting
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
For the Maple Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 to 2 1/2 cups powdered sugar, sifted
How Much Time Will You Need?
This delightful cake requires about 15 minutes of preparation time and 45-55 minutes for baking. After that, let it cool for a bit before frosting, so plan for about 1 hour for cooling and frosting. Altogether, you’ll be enjoying your cake in a little over an hour!
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or you can line it with parchment paper for easy removal later. This will help prevent sticking!
2. Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg until they are well combined. This mix of dry ingredients will give your cake perfect texture and flavor.
3. Mix Wet Ingredients:
In a large bowl, beat the vegetable oil and brown sugar together until smooth. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until everything is combined.
4. Add Zucchini:
Now, fold the grated zucchini into the wet mixture. Make sure it is evenly mixed in—it adds moisture and a wonderful flavor without overpowering the cake!
5. Combine Wet & Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, gently folding them together. Be careful not to overmix, as this can make the cake dense. If you’re using nuts, this is the time to fold them in too.
6. Bake:
Pour the cake batter into the prepared pan, spreading it evenly. Bake it in the preheated oven for about 45-55 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean when the cake is ready.
7. Cool:
Once baked, allow the cake to cool completely in the pan on a wire rack. This is important for the frosting to stick well!
8. Prepare Maple Frosting:
In a clean bowl, beat together the softened cream cheese and butter until smooth and creamy. Add in the maple syrup and vanilla extract, mixing until it’s well combined. Gradually add the powdered sugar until you reach your desired sweetness and thickness for the frosting.
9. Frost the Cake:
Once the cake is completely cool, spread the maple frosting evenly over the top. It should look irresistible!
10. Serve:
Slice up the cake and serve! Store any leftover cake in the refrigerator to keep it fresh.
Enjoy this moist and flavorful zucchini banana cake topped with rich, sweet maple frosting—it’s a treat you’ll love!
FAQ for Moist Zucchini Banana Cake With Maple Frosting
Can I Substitute the Zucchini?
Absolutely! If you don’t have zucchini, you can use grated carrots or applesauce for a similar moisture effect. Just remember to squeeze out any excess moisture to prevent a soggy cake.
How Do I Store Leftover Cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can keep the frosting separate or frosted; both work well. Just make sure to cover it well to maintain moisture!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just note that it may make the cake slightly denser. For best results, use half whole wheat and half all-purpose flour.
How Do I Keep the Cake Moist?
To keep your cake moist, don’t overbake it—start checking for doneness a few minutes early. Also, using ripe bananas and freshly grated zucchini adds natural moisture, enhancing the overall texture.
