Description
Moist Zucchini Banana Cake with warm spices and sweet maple frosting. This easy 9×13 cake tastes like a homemade maple bar with banana-zucchini softness.
Ingredients
Scale
- 3 cups all-purpose flour, or whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cardamom
- 3 large ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/4 cup sour cream
- 2/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 cups shredded zucchini, skin left on
- 3 tablespoons turbinado sugar, optional
- 1 cup packed brown sugar, for frosting
- 1/2 cup butter, cubed, for frosting
- 1/4 cup 2% milk, for frosting
- 1 teaspoon maple extract, for frosting
- 2 cups confectioners’ sugar, plus more if needed, for frosting
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.
- In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, eggs, sour cream, vegetable oil, and vanilla extract. Mix for 1 to 2 minutes until well combined.
- Add the flour mixture to the banana mixture and mix for 1 to 2 minutes, just until the batter comes together.
- Place the shredded zucchini on paper towels and squeeze out the excess liquid. Fold the zucchini into the batter.
- Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with turbinado sugar if using.
- Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake on a wire rack for 20 to 30 minutes before frosting.
- For the frosting, combine brown sugar, butter, and milk in a large saucepan. Bring to a boil over medium heat, stirring often, and cook for 1 to 2 minutes until slightly thickened.
- Remove the saucepan from the heat and stir in the maple extract. Cool the mixture to lukewarm.
- Gradually beat in the confectioners’ sugar until the frosting reaches a spreadable consistency.
- Spread the maple frosting over the cooled cake and let it set before slicing.
Notes
- Store the cake covered at room temperature for up to 3 days.
- For best freezer results, freeze the cake before frosting.
- Thaw the cake completely before adding fresh maple frosting.
- Use very ripe bananas for the best flavor and sweetness.
- Squeeze the shredded zucchini well so the cake bakes evenly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 496
- Sugar: 43
- Sodium: 471
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 13
- Trans Fat: 0.4
- Carbohydrates: 92
- Fiber: 2
- Protein: 5
- Cholesterol: 51