Zucchini-Banana Cake with Cream Cheese F
Source of Recipe
Unknown
Recipe Introduction
So delicious and easy to make. It's great to have another way to use all my zucchini. And just the right size for 2 people.
List of Ingredients
Cake
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
Frosting
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 tablespoon milk
1 teaspoon vanilla
Recipe
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.
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