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Zucchini-Banana Cake with Cream Cheese Frosting
Zucchini-Banana Cake with Cream Cheese Frosting
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Prep Time:
15 minutes
Total Time:
1 hour 50 minutes
Embrace zucchini season with a deliciously spiced snack cake.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (2 medium)
  • 1 cup shredded zucchini (1 medium)
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 4 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tablespoon milk
Instructions:
  • Preheat the oven to 350°F and generously spray an 8-inch square pan with cooking spray, then line it with parchment paper for easy cleanup.
  • Combine flour, granulated sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a medium bowl, mix bananas, zucchini, egg, vegetable oil, and 1 teaspoon vanilla. Fold wet ingredients into dry ingredients until just combined.
  • Spread the batter evenly in the pan. Bake for 35 to 40 minutes or until the cake top turns golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let it cool completely in the pan for about 1 hour.
  • In a medium bowl, use an electric mixer to whip together the ingredients for the Frosting until luxuriously smooth. Spread this creamy goodness evenly over the cake and cut it into 9 delectable squares. Refrigerate any leftovers for later indulgence.

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