This yummy Zucchini Banana Cake is a treat packed with moistness and sweetness. The added maple frosting takes it to a whole new level of deliciousness!
I love how the zucchini makes the cake super moist, and the bananas give it a nice flavor. It’s great for dessert or even breakfast—because who would say no to cake in the morning? 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and nutrition, but you can swap it with applesauce for a similar effect. If you prefer a veggie-free cake, just increase the bananas!
Bananas: Use very ripe bananas for the best flavor. If you’re out, unsweetened mashed pumpkin can work as a substitute, giving a different taste but still adding moisture.
Flour: All-purpose flour is typical here, but you can use whole wheat flour for more fiber. Just note it might be a little denser, so adjust liquids if needed.
Vegetable Oil: While I love vegetable oil for its neutral flavor, you can use melted coconut oil or even unsweetened applesauce for a lighter option.
Maple Syrup: Pure maple syrup gives a unique flavor in the frosting. If you don’t have it, agave nectar is a decent substitute, but it will change the taste slightly.
How Do I Ensure My Cake Turns Out Moist and Fluffy?
To achieve that moist and fluffy texture, pay special attention to mixing your ingredients. Here’s how:
- Always mash bananas to a smooth consistency and squeeze excess moisture from the zucchini. Too much water can make the cake soggy.
- Mix wet and dry ingredients separately, then combine gently. Overmixing can lead to a dense cake.
- Check the cake around 50 minutes; start checking with a toothpick to avoid overbaking, which can dry it out.
- Let the cake cool in the pan first. This helps keep moisture locked in before you frost it.
With these tips, you’ll enjoy a wonderfully moist and delicious Zucchini Banana Cake with Maple Frosting every time!
Moist Zucchini Banana Cake With Maple Frosting
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large ripe bananas, mashed
- 1 cup grated zucchini (squeezed to remove excess moisture)
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Maple Frosting:
- 4 oz (½ cup) cream cheese, softened
- ¼ cup unsalted butter, softened
- ⅓ cup pure maple syrup
- 1 cup powdered sugar, sifted
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This delightful Zucchini Banana Cake requires about 15 minutes to prepare, followed by 50-60 minutes of baking time. After baking, let it cool for about an hour before applying the frosting. In total, you’re looking at around 2 hours from start to finish, including cooling time!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that heats up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This blend of dry ingredients will help create a fluffy cake.
3. Combine the Wet Ingredients:
In a separate large bowl, mix the mashed bananas, grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Stir until the mixture is smooth and evenly combined.
4. Bring It All Together:
Gently add the dry ingredients to the banana-zucchini mixture. Stir just until everything is combined—be careful not to overmix, as that can make the cake dense. You want a nice and tender crumb!
5. Bake the Cake:
Pour the batter into your prepared pan and smooth out the top with a spatula. Place it in the preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool Down:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This can take about an hour. Cooling is essential to ensure it sets properly before frosting!
7. Make the Maple Frosting:
While the cake cools, let’s whip up the delicious maple frosting! In a mixing bowl, use a mixer to beat the softened cream cheese and unsalted butter together until creamy and smooth. Then add the maple syrup and vanilla extract, mixing well.
8. Add the Powdered Sugar:
Gradually add the sifted powdered sugar into the frosting mixture. Beat until the frosting is fluffy and spreadable. If it’s too thick, feel free to add a teaspoon of milk to make it easier to spread.
9. Frost the Cake:
Once your cake is completely cooled, gently spread the maple frosting over the top using a spatula.
10. Serve and Enjoy:
Slice your delicious Zucchini Banana Cake and serve it up! If you have leftovers, remember to store them in the refrigerator for freshness.
Enjoy your moist zucchini banana cake with the delightful sweetness of maple frosting! 😊
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini?
Yes! If you’re not a fan of zucchini or don’t have any on hand, you can use applesauce for a similar moistness. You could also increase the amount of bananas if you prefer a banana-centric flavor!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for a longer period, consider wrapping slices tightly and freezing them for up to 2 months. Just thaw in the fridge before enjoying!
Can I Make This Cake Without Eggs?
Absolutely! You can replace each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes until thick). This will keep the moisture while maintaining a good texture!
What Can I Use If I Don’t Have Maple Syrup for the Frosting?
If you don’t have maple syrup, you can substitute it with honey or agave syrup. Keep in mind that this will slightly change the flavor but still provide a lovely sweetness to the frosting!
