Moist and delicious with a taste similar to banana bread, this zucchini banana cake (baked in a casserole dish) is a lower sugar option that’s made with healthy ingredients and studded with walnuts! It’s sweetened with ripe bananas and applesauce and just a touch of maple syrup instead of refined sugar. Last but not least, the lightened up cream cheese frosting is truly the “icing on the cake” for this easy treat.
Jump to:
Lizzie’s Notes
A few years ago, I made a zucchini cake in a 9×13 dish that totally changed my opinion on zucchini season. It was fluffy and flavorful and a great way to switch things up from classic zucchini bread. However, it was loaded with granulated sugar.
Ever since, I’ve been wanting to make a Veg World version that doesn’t have as much sugar and features more wholesome ingredients. I’m so excited to share this zucchini banana cake recipe as the result of my experimentation! It’s got all the ease of that original recipe I tried—baked in a 9×13 casserole dish and all—but with some extra nutrition from naturally sweet bananas and applesauce. I’m proud to report it is kid-approved and a good lower sugar option for little ones and adults alike.
I love to make this recipe for a crowd and watch the pieces disappear. Since it looks and tastes like banana bread, it’s an easy sell. The cream cheese frosting doesn’t hurt either! It’s a wonderful late summer dessert, but your secret is safe with me if you have a slice for breakfast sometimes too. Enjoy!
Ingredients and Substitutions
- All purpose flour: I have not personally tried it, but I think a 1-to-1 gluten free all purpose flour would work well as a substitute.
- Cinnamon, salt, baking soda
- Ripe bananas: The riper, the better! Since they are the primary source of sweetness in zucchini banana cake, use bananas that are overripe and have brown dots on the skin if possible. If you don’t have very ripe bananas, you can add an extra tablespoon of maple syrup for some more sweetness.
- Unsweetened applesauce: Check the label to make sure there is no added sugar.
- Maple syrup: Substitute honey if needed.
- Vanilla extract
- Eggs: I have not personally tried it, but you could probably substitute flax “eggs” if you need to make an egg-free version. Mix 3 tablespoons milled flaxseed with 9 tablespoons water. Stir and let the mixture sit until thickened before adding to the batter.
- Melted coconut oil: Substitute avocado oil, extra virgin olive oil, or melted butter. Keep in mind that avocado oil is the most neutral-tasting substitute if that is what you want.
- Chopped walnuts: Omit for a nut-free version. Substitute chopped pecans if that’s what you have.
- Zucchini: Yellow summer squash also works.
- Cream cheese: You can try to substitute light cream cheese if desired, but it may slightly affect the consistency of the frosting.
- Greek yogurt: Use plain Greek yogurt of any fat content.
Instructions
The full recipe card for zucchini banana cake is at the bottom of the post. Here’s a preview of the instructions with photos to guide you.
Whisk together the mashed bananas, applesauce, eggs, melted coconut oil, vanilla extract, and maple syrup. In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ones.
Fold in the grated zucchini and chopped walnuts. Gently mix until just combined.
Transfer the batter to a greased 9×13 baking dish. Spread out in an even layer.
Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
Combine frosting ingredients in a mixing bowl. Beat with a hand mixer for a few minutes until fluffy.
Spread the frosting onto the cooled cake. Slice into pieces.
Storage
Keep zucchini banana cake in an airtight container in the refrigerator for up to 5 days. Since it has cream cheese frosting, you cannot store it at room temperature. However, if you don’t want a cold piece, let it sit at room temperature for 10 to 20 minutes before enjoying it.
If you just make the cake and not the frosting, you can keep it in a sealed container on the counter or in the fridge. The cake can also be frozen (tightly wrapped in plastic wrap followed by foil and sealed in a bag) for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours. Make the frosting (if desired) when you’re ready to serve it.
More Healthy Treats
Love this zucchini banana cake? Try these lightened up desserts while you’re here:
📖 Recipe
Zucchini Banana Cake
Equipment
- 9×13 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
Instructions
- Preheat the oven to 350 degrees F/175 degrees C. Generously grease a 9×13 (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 9×13 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.
Comments
No Comments