Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting

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PREP TIME : 15 MIN

SCOOK TIME : 26 MINS

TOTAL TIME : 41 MINS

There is something utterly refreshing about walking out to the garden and choosing a vegetable that I can turn into a cake. So often when I think about cake and baking I think sugar, sweet, over-the-top decadence.

INGREDIENTS :

BANANA ZUCCCHINI CAKE

  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 ripe bananas
  • 2 cups shredded zucchini drained

WHIPPED CREAM CHEESE

  • 8 ounces (1 package) cream cheese, room temperature
  • 1 cup white granulated sugar
  • 1/8 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold heavy whipping cream

STRUCTIONSFOR THE CAKE

  1. Heat oven to 350 and prepare three 8-inch round cake pans.
  2. In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined.
  4. One cup at a time add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.
  5. Stir in the drained and shredded zucchini.
  6. *I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.
  7. Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.

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