Zucchini Banana Cake

Banana zucchini cake with cream cheese frosting on a blue plate.

This lower sugar zucchini banana cake is made with lightened up cream cheese frosting and sweetened primarily with bananas and applesauce! Each slice is moist and delicious and tastes similar to banana bread. It's a great option for both kids and adults!

Course Dessert, Snack

Cuisine American

Prep Time 25

Cook Time 35

Cooling Time 30

Total Time 1 30

Servings pieces

Calories 173kcal

Author Lizzie Streit, MS, RDN

Equipment

9x13 baking dish

Ingredients

Cake

1 cup mashed very ripe bananas about 2 to 3 large bananas
3 eggs
½ cup melted coconut oil measure after melting, sub avocado or extra virgin olive oil
½ cup unsweetened applesauce
2 to 3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
¾ teaspoon salt
1.75 cups grated zucchini do NOT squeeze out water! from 1 small to medium zucchini about 6 inches long
1 cup chopped walnuts

Frosting

8 ounces cream cheese softened
¼ cup plain Greek yogurt
2 to 3 tablespoons maple syrup
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F/175 degrees C. Generously grease a 9x13 (3 quart) baking dish with coconut oil, butter, or cooking spray.
Remove the cream cheese from the refrigerator at this time to soften. If you can do it 30 minutes to an hour before you get started, that's even better!
In a large mixing bowl, whisk together the mashed banana, eggs, applesauce, coconut oil, maple syrup, and vanilla extract.
In a separate bowl or measuring cup, stir together the flour, baking soda, cinnamon, and salt. Add that to the bowl with the wet ingredients, and gently stir until combined.
Fold in the grated zucchini (do NOT squeeze out the water first!) and chopped walnuts. Stir gently with a rubber spatula until everything is just combined.
Pour the batter into the prepared 9x13 baking dish. Spread it out evenly.
Bake for 30 to 35 minutes on the center rack of the preheated oven until baked through and a toothpick inserted in the middle comes out clean.
In the meantime, prep the frosting. Add the softened cream cheese, Greek yogurt, maple syrup, and vanilla extract to a mixing bowl. Beat with a hand mixer on high for about 3 minutes until fluffy. Taste and add more maple syrup if desired.
When the cake is finished baking, let it cool for at least 30 minutes or longer if desired before frosting. Add spoonfuls of the cream cheese frosting on top and spread until evenly distributed.
Carefully cut the frosted cake into 24 squares. If desired, sprinkle any extra chopped walnuts or grated zucchini on top for decoration. Enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

Because of the cream cheese frosting, the cake must be stored in an airtight container in the refrigerator. It will keep for up to 5 days. If you don't make the frosting, you can store the cake in a container at room temperature instead.
To freeze the cake, let it cool completely then wrap tightly in plastic wrap followed by aluminum foil. Transfer to a freezer bag and seal tightly. Freeze for up to 3 months. Let it thaw in the fridge overnight or on the counter for a couple of hours. Prep the frosting right before serving.

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