Spiced Zucchini-Banana Cake with Cream Cheese Frosting

To say that this wonderful summer cake was moist would be the understatement. 😉 What a fabulous use for zucchini! Everyone has an extra zucchini and ultra-ripe bananas this time of year too.

This recipe was adapted from Nancy-c.com. I incorporated light brown sugar and whole wheat pastry flour and decreased the nutmeg. I also added salt and vanilla to the frosting. This cake was even better the next day. Fabulous.

Yield: one 9×13 cake, about 12 to 16 servings

For the Cake:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large or extra-large egg
• 1 tsp pure vanilla extract
• 1 cup mashed bananas (about 2 medium)
• 1 cup all-purpose unbleached flour
• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp coarse salt
• 1 1/2 tsp ground cinnamon
• 1/4 to 1/2 tsp freshly grated nutmeg
• 2 cups shredded zucchini (about 1 medium)

1. Preheat oven to 350˚F, preferably on convection.
2. Grease a 9 x 13″ pan, line with parchment paper, grease again. (I used cooking oil spray.) Set aside.
3. In the bowl of a stand mixer or a large bowl, cream butter and sugar.
4. Add in egg and vanilla, then stir in mashed bananas and blend everything well.
5. In medium bowl, whisk flours, baking powder, baking soda, salt, cinnamon, and nutmeg together.
6. Add flour mixture to butter-sugar-banana mixture. Blend until combined.
7. Fold in zucchini and mix until incorporated.
8. Pour batter into prepared 9 x 13″ pan and bake at 350˚F for 25 minutes, or until edges brown and pull from sides.
9. Let bars cool completely, then frost with cream cheese frosting (recipe below).

For the Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese or light cream cheese, softened at room temperature
• 1/4 cup unsalted butter, softened at room temperature
• pinch coarse salt
• 1/2 tsp pure vanilla extract
• 4 cups powdered sugar

1. In the bowl of a stand mixer or medium bowl, blend softened cream cheese and softened butter.
2. Mix in salt and vanilla until well combined.
3. Add in powdered sugar a cup at a time, blending well after each addition, scraping down the sides, as needed.
4. Spread evenly over completely cooled bars, then cut and serve.

Note: If serving later, keep in refrigerator until ready to serve. Refrigerate any leftover cake.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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