Banana Zucchini Cake with Cream Cheese Frosting
This post may contain affiliate links. Read my disclosure policy.
Fruity, moist and delicious, this banana and zucchini cake is loaded crushed pineapple and lightly sweetened with honey.
Banana and Zucchini Cake
It’s zucchini season which makes me super excited to make bread and muffins with zucchini! A favorite is this Chocolate Chip Zucchini Bread which my daughter loves. But for dessert, I loved how moist and delicious this easy sheet cake turned out lightly sweetened with honey thanks to the natural sweetness of the pineapples and ripe bananas.
How To Make Banana Zucchini Cake
Helpful Tips:
- I tested this with a blend of whole wheat and white flour as well as gluten-free with Bobs Red Mill Gluten Free 1 to 1 Mix and it turned out delicious both ways.
- If you wish to keep it dairy free, simply omit the frosting, it will still be delicious!
- Refrigerate leftovers
Zucchini Banana Cake with Cream Cheese Frosting
Fruity, moist and delicious, this banana and zucchini cake is loaded crushed pineapple and lightly sweetened with honey.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup honey
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups mashed ripe bananas, from 5 small
- 8 ounce zucchini, grated and squeezed well
- 8 ounce can crushed pineapple in juice, drained well
For the Frosting:
- 8 oz 1/3-less fat Philadelphia Cream Cheese
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
Save
Instructions
- To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
- Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
- In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
- Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
- Spoon batter into the sheet pan.
- Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool completely on a wire rack.
- Spread frosting over the cake once cooled and cut into 16 pieces.
Nutrition
Serving: 1slice, Calories: 172kcal, Carbohydrates: 28g, Protein: 3.5g, Fat: 5.5g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 297.5mg, Fiber: 1.5g, Sugar: 18g
WW Points Plus: 5
Keywords: Banana Zucchini Cake, zucchini banana cake, zucchini cake, zucchini cake recipe, zucchini sheet cake
Under 30 Minutes
Freezer Meals
Paleo
Slow Cooker Recipes
Low Carb
Kid Friendly
Dairy Free
Pressure Cooker Recipes
Whole 30 Recipes
Keto Recipes
Air Fryer Recipes
Meal Prep Recipes
I was looking for a and a cake recipe for some over ripe bananas that I had. When I looked at line at the various recipe websites I was appalled when their recipes contained 4 to 5 cups of sugar. I was delighted when I saw this recipe and immediately made it. This recipe is delicious I served it for company they all wanted the recipe. I did make a few changes. I added a half a cup of chopped walnuts and I used a third a cup of powdered sugar and I would highly recommend using clear vanilla or else she wore frosting is going to come out looking beige in color. I saw on the reviews that some have replaced the honey with Monk sugar and the next time I make it I’m going to try that. I might add that I didn’t like the taste of a whole wheat flour, that’s just my personal preference, and next time I thought I would use just all purpose flour. Thank you again Gina
Since zucchini season is upon us and I had several over-ripe bananas on hand, I decided to try this recipe. Sooo delicious! The only change I made was substituting WheyLow brown sugar for the honey. (I use exclusively WheyLow in all my baking. Although expensive, it’s worth every penny.) Great recipe. Thanks Gina!
Great!!
Making these muffins all started by having 1 lonely zucchini I had to use up. Yes, I could’ve added it to a dinner but I’m glad I came across this recipe. I usually don’t veer off the original recipe the first time I make something., but I tweaked the recipe to accommodate what I had at home.\ and to lower my WW points.
I used gluten free flour for the total amount of the 2 flours.
I used 1/2 cup Lakanto classic for the honey.
I added 1/2 cups chopped almonds.
I made 16 muffins…no frosting.
Thank you for a terrific recipe!
This was delicious! I made into muffins. I only used half the amount of honey – next time will probably eliminate it all together. Added a handful of mini chocolate chips. Flour blend I used was almond, Einkorn, and a gf blend.
Didn’t even make frosting ( although I did use it for a carrot cake I made and it was Perfect!)
This will definitely be on repeat in our house
Another winner from SKINNYTASTE !!!
I had hopes for this recipe but while it had good flavor, the cake turned out to be mush. I had to throw it away.
This cake is amazing! I replaced the pineapple with 4 oz applesauce. I left the oil in since I wasn’t sure I wanted to replace that as well. Did 1/3 cup of honey and no icing and it was moist and perfect and close to 100 cals a serving. Definitely recommend and love that you can adapt it! Used the same size pan but ended up cooking 10 mins less.
We absolutely LOVE this cake! One of our favorites and I’ve made it several times. I make sure I save my calories for this for dessert after dinner!😋
This is our current favorite of your very moist cakes, Gina. Only problem, we want a larger serving. ☺️ So I further reduced the calories by eliminating honey (replaced with 1/2 cup monk fruit) and oil (replaced with low fat buttermilk). I added more buttermilk if the batter still appeared too dry. The cake is just so darn good you don’t need the frosting as other reviewers have said. But a squirt of low fat whipped cream isn’t bad.
Hopefully the changes didn’t alter the integrity of the recipe. And I’m not saying how many serving we got from this cake….
I made this as cupcakes. For dietary reasons, I substituted 1/3 cup of monk fruit sweetener instead of the honey. They were delicious! No need for frosting. They make a wonderful breakfast muffin, and they are just as good a couple of days later.
I can’t wait to try this! One question: I have no idea how much my zucchini weighs.Any idea how many cups of shredded zucchini this comes out to, before or after squeezing the water out?
I just took a large zucchini that weighed close to 8 ounces. Grate it and squeeze out the water. I don’t think that it needs to be exact. It came out great.
Moist, easy to make. A definite winner. I’ll make this again and again.
I made them into cupcakes, I was too lazy to make the frosting. They were great, my husband is picky and refuses to eat them, but a friend who hates almost everything ate 3. Of them and said they were great! Will make again and make the frosting
I thought it was very good. I made 12 cupcakes and cooked for 30 minutes. Only thing I think I’ll do next time is add walnuts,