Cinnamon Zucchini and Banana Cake with Cream Cheese Frosting

I had some brown spotted bananas I needed to use up as well and so I tossed one along with two cups shredded zucchini into the cake you see before your very eyes. The result was a cake that is not only super moist and delicious, but has an amazing cream cheese frosting, sprinkled with cinnamon and sugar, which totally send it over the top. Yum. Super yum. 🙂

Cinnamon Zucchini and Banana Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 12-16 pieces

Ingredients

CAKE:

3 eggs

1/2 C oil

1/2 C mashed banana

3/4 C sugar

3/4 C brown sugar

2 tsp vanilla

2 1/2 C flour

1/4 tsp baking powder

2 tsp baking soda

1 1/2 tsp cinnamon

1 tsp salt

1/2 tsp nutmeg

2 C shredded zucchini

FROSTING:

1 (8 ounce) package cream cheese, softened

1/4 C butter, softened

3 C powdered sugar

2 tsp vanilla

dash salt

Instructions

1. Preheat your oven to 350 degrees.
2. Into a large mixing bowl place 3 eggs, 1/2 C oil, 1/2 C mashed banana, 3/4 C brown sugar, 3/4 C white sugar and 2 tsp vanilla. Beat until frothy.
3. In a separate bowl combine 2 1/2 C flour, 1/4 tsp baking powder, 2 tsp baking soda, 1 1/2 tsp cinnamon, 1 tsp salt and 1/2 tsp nutmeg. Add the dry ingredients to the wet and stir until almost all of the streaks of flour are incorporated.
4. Grab 1 medium or large zucchini and shred the entire thing up. You can peel it if you'd like, but it's not necessary. Add 2 C to the batter and stir just until incorporated. Make sure not to over mix.
5. If you have extra zucchini, just toss it in a freezer safe ziploc bag, label the quantity on the outside of the bag and store it in your freezer. Then you can make this heavenly cake all year long. 🙂
6. Read full recipes here >> jamiecooksitup.net/2015/08/cinnamon-zucchini-and-banana-cake-with-cream-cheese-frosting/

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