This moist zucchini banana cake is a delightful mix of flavors. The blend of zucchini and bananas makes it super soft and tasty, while the maple frosting adds a sweet touch that’s hard to resist!
Baking this cake is a breeze! Just mix your ingredients, pour, and let it bake. Trust me, your kitchen will smell heavenly, and everyone will love this treat—save me a slice, will you? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour works well here, but for a gluten-free option, try a gluten-free flour blend. Just keep in mind that results may vary, so it’s good to test it out!
Zucchini: Grated zucchini not only adds moisture but also keeps the cake light. If you’re out of zucchini, you can use finely grated carrots as a substitute.
Bananas: Ripe bananas are essential for sweetness. If you don’t have bananas, you can use applesauce; about ¾ cup should do it. It will change the flavor slightly but will still be delicious!
Maple Syrup: For the frosting, pure maple syrup adds a lovely flavor. If you can’t find it, honey or agave syrup are good alternatives but they will alter the taste slightly.
How Do I Make Sure My Cake is Moist and Fluffy?
A common struggle is making sure your cake turns out moist. Here are some steps to help you achieve that perfect texture:
- Don’t overmix the batter! Mix just until the dry ingredients are combined to keep the cake light.
- Use ripe bananas and freshly grated zucchini. They’ll contribute moisture and natural sweetness.
- Make sure you squeeze out excess moisture from the zucchini. Too much liquid can lead to a dense cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting and soaking in.
Moist Zucchini Banana Cake With Maple Frosting
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
For the Maple Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar, sifted
- 3 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious zucchini banana cake will take about 15 minutes to prepare and about 50-60 minutes to bake. Once baked, let it cool for about 30 minutes before frosting. Overall, you’ll be enjoying this treat in just under 2 hours!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8×8-inch square pan to ensure easy removal of the cake once it’s baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will help evenly distribute the leavening agents and spices throughout the cake. Set it aside for later.
3. Combine Wet Ingredients:
In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Use a mixer or a whisk to beat the mixture until it’s well blended and smooth.
4. Add Eggs and Vanilla:
Crack in the eggs one at a time, making sure to beat well after each addition, and then stir in the vanilla extract. This ensures everything is mixed evenly and creates a nice, fluffy base for your cake.
5. Mix in Bananas and Zucchini:
Add the mashed bananas and grated zucchini to the wet mixture. Stir until everything is thoroughly combined. You want a nice uniform batter.
6. Combine Dry and Wet Mixtures:
Now, gradually mix the dry ingredients into the wet ingredients. Stir gently until just combined—be careful not to overmix as this can affect the cake’s texture.
7. Bake the Cake:
Pour the batter into your prepared pan and smooth the top with a spatula. Bake in your preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 30 minutes. This allows it to set properly before adding the frosting.
9. Make the Maple Frosting:
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the maple syrup and vanilla extract, and mix to combine.
10. Add Powdered Sugar:
Gradually add in the powdered sugar and a pinch of salt, mixing until the frosting is smooth and spreadable. Adjust the amount of powdered sugar if you want a thicker or thinner consistency.
11. Frost and Serve:
Once the cake is completely cooled, spread the maple frosting evenly over the top. Slice, serve, and enjoy every bite of this moist and flavorful zucchini banana cake with its luscious maple frosting!
FAQ About Moist Zucchini Banana Cake With Maple Frosting
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the cake may turn out denser. To help lighten it, consider using half whole wheat and half all-purpose flour.
What If I Don’t Have Maple Syrup for the Frosting?
No problem! You can replace maple syrup with honey or agave syrup. Just keep in mind that it will change the flavor slightly but will still be delicious!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and then foil, and it will last up to 3 months. Thaw in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips to the Cake?
Absolutely! Chopped nuts or chocolate chips make great additions. Stir in about ½ to 1 cup of your favorite mix-ins when combining the bananas and zucchini for an extra touch of flavor and texture!
