ZUCCHINI-BANANA CAKE WITH CREAM CHEESE FROSTING

Zucchini-Banana Cake with Cream Cheese Frosting image

Take advantage of zucchini season and bake up this warmly spiced snack cake today.

Provided by Annalise Sandberg

Categories Dessert

Time 1h50m

Yield 9

Number Of Ingredients 16

Previous Next

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 medium)
1 cup shredded zucchini (1 medium)
1 egg
1/2 cup vegetable oil
1 teaspoon vanilla
4 oz cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 tablespoon milk
1 teaspoon vanilla

Steps:

Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 52 g, TransFat 0 g