This moist zucchini banana cake is a sweet treat that combines the rich flavors of ripe bananas and fresh zucchini. Topped with delicious maple frosting, it’s a slice of heaven!
I love how this cake makes sneaky veggies feel like dessert! Each bite is soft and tasty, perfect for sharing with friends or enjoying solo on a cozy afternoon with coffee. ☕🍰
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and moisture. If you have overripe bananas, they are perfect for this cake! Can’t find bananas? Unsweetened applesauce can substitute, but it will change the flavor a bit.
Zucchini: Fresh, grated zucchini adds a wonderful texture. Be sure to squeeze out excess moisture to prevent the cake from becoming soggy. If zucchini isn’t available, you can use finely grated carrots instead for a different taste.
Vegetable Oil: This keeps the cake moist. You may also use melted coconut oil or unsweetened applesauce for a lighter option if preferred.
Maple Syrup: For the frosting, pure maple syrup provides a lovely maple flavor. If you want a non-maple version, try honey or agave syrup, but it won’t taste the same.
How Do I Get My Cake to Stay Moist and Fluffy?
Getting this cake to be moist and fluffy comes down to a few important tips. First, ensure your bananas are truly ripe for the best flavor. Second, be careful not to overmix the batter; stir just until the dry ingredients are combined. Lastly, squeezing the zucchini is crucial to avoid adding too much liquid.
- Use a moderate mixing speed when blending wet and dry ingredients.
- Keep an eye on baking time; check for doneness a few minutes early. Ovens vary!
- Allow the cake to cool completely before frosting to ensure the frosting doesn’t melt off.
Moist Zucchini Banana Cake With Maple Frosting
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Maple Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ⅓ cup pure maple syrup
- 1 ½ to 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by a baking time of 40–45 minutes. Giving the cake time to cool completely might take around an hour. So, in total, you should set aside about 2 hours from start to finish—including the prep, bake, and cool. But it’s all worth it for that moist and delicious cake!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour an 8×8 inch baking pan or you can simply line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. This helps to evenly distribute the leavening agents and spices throughout the cake batter.
3. Combine the Wet Ingredients:
In a large bowl, mix the mashed bananas, grated zucchini (make sure any excess moisture is squeezed out), granulated sugar, vegetable oil, eggs, and vanilla extract. Stir until everything is well blended.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients into the wet mixture. Stir just until combined; it’s okay if there are a few lumps. The key here is to avoid overmixing, as that may lead to a denser cake.
5. Pour and Bake:
Pour the batter into your prepared baking pan and spread it evenly. Bake in the oven for 40–45 minutes, or until you insert a toothpick into the center and it comes out clean or with just a few moist crumbs.
6. Cool the Cake:
Once it’s baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This could take about an hour, but patience will pay off!
7. Make the Maple Frosting:
While the cake cools, it’s time to prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add in the maple syrup, vanilla extract, and salt, mixing until well combined.
8. Sweeten It Up:
Gradually add powdered sugar a little at a time until you reach your desired thickness and sweetness of the frosting. Taste it along the way and adjust if needed!
9. Frost and Serve:
Once your cake is completely cool, spread the maple frosting evenly over the top. Now it’s time to slice it up, serve, and enjoy every delicious bite of your moist zucchini banana cake with delightful maple frosting!
Frequently Asked Questions (FAQ)
Can I Substitute Gluten-Free Flour in This Recipe?
Yes, you can use a gluten-free all-purpose flour blend! Just make sure it includes a binding agent, like xanthan gum, to help maintain the structure of the cake. The texture might vary slightly, but it should still turn out delicious.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Just wrap it tightly in plastic wrap and foil before freezing. To serve, let it thaw in the refrigerator overnight.
Can I Use Frozen Zucchini or Bananas?
Absolutely! Make sure to thaw the zucchini and squeeze out the excess moisture before grating. For bananas, use fully thawed ones, and mash them well. They work just as well in the recipe!
What Should I Serve with This Cake?
This cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. A side of fresh fruit like berries or sliced bananas can complement the flavors nicely!
