How To Make Zucchini Banana Cake with Cream Cheese Frosting
This zucchini banana cake is a unique dessert that’s made even richer with the addition of crushed pineapples. The honey also adds a nice subtle sweetness.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
Preheat oven to 350 degrees 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 350 degrees F 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.
- Calories: 199.79kcal
- Fat: 7.48g
- Saturated Fat: 3.10g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.71g
- Polyunsaturated Fat: 0.74g
- Carbohydrates: 31.64g
- Fiber: 1.96g
- Sugar: 19.24g
- Protein: 3.47g
- Cholesterol: 35.59mg
- Sodium: 248.47mg
- Calcium: 27.90mg
- Potassium: 216.55mg
- Iron: 0.87mg
- Vitamin A: 63.19µg
- Vitamin C: 11.84mg
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