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Zucchini Banana Cake with Cream Cheese Frosting
4.66
from
35
votes
Fruity, moist and delicious, this banana and zucchini cake is loaded crushed pineapple and lightly sweetened with honey.
Prep Time:
15
minutes
mins
Cook Time:
45
minutes
mins
Total Time:
1
hour
hr
20
minutes
mins
Yield:
16
servings
Course:
Dessert
Cuisine:
American
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
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:
1
slice
,
Calories:
172
kcal
,
Carbohydrates:
28
g
,
Protein:
3.5
g
,
Fat:
5.5
g
,
Saturated Fat:
2
g
,
Cholesterol:
27
mg
,
Sodium:
297.5
mg
,
Fiber:
1.5
g
,
Sugar:
18
g
- WW Points:
8