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.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 8 oz 1/3-less fat Philadelphia Cream Cheese
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
- 2
Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
- 3
In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
- 4
In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
- 5
Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
- 6
Spoon batter into the sheet pan.
- 7
Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- 8
Cool completely on a wire rack.
- 9
Spread frosting over the cake once cooled and cut into 16 pieces.