Cabin Baking: Banana Zucchini Cake with Cream Cheese Frosting

Getting organized.

I wanted something sweet for dessert using two things from the freezer, grated zucchini and a mashed banana. I found a recipe online that looked perfect. A bonus was I had everything else I needed on hand. Running to the store isn’t easy to do from up at the cabin.

Banana Zucchini Cake

I used a recipe from Real Housemoms. It was called bread, but easily doubled as a cake. My modifications are in italics.

Ingredients

Beat wet ingredients together first.

1 cup sugar
1/2 cup vegetable oil
1 cup mashed banana (about 2)
1 egg
2 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup zucchini shredded

Mix dry ingredients and stir together.

1 cup walnuts chopped

Directions

Beat oil and sugar together. I don’t have mixer so I used a whisk.

Add the mashed banana, egg and vanilla. I only had one mashed banana in the freezer but the batter was plenty moist.

Blend in nuts and raisins (optional).

Mix together the flour, cinnamon, baking powder, baking soda and salt then add them to the wet ingredients. I’m lazy. I mix my dry ingredients together on top of the wet before combining wet and dry.

Using a spoon, fold in the zucchini and walnuts (I used pecans). 

I used a baking dish not a loaf pan.

I had 2 cups of frozen grated zucchini. By the time it thawed and I discarded the water it was one cup. I also added one cup of soaked raisins.

Spray a loaf pan with cooking spray and pour in the batter. I wanted to frost it as a cake so I used a baking dish.

Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted into the center comes out clean.

Cream Cheese Frosting

I chose a frosting recipe from All Recipes.

Ingredients

Cream the ingredients together.

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions

Cream together the butter and cream cheese. Mix in the vanilla, then gradually stir in the confectioners' sugar. I didn’t have enough cream cheese so I made half a batch.

All dressed up and ready to enjoy. Yummy!

I let the cake cool and then spread the frosting on top. Because of the butter and cream cheese, I kept the leftovers in the fridge. But they weren't left over for long. -- Margy