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Zucchini Banana Cake

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A deliciously moist dessert that combines the sweetness of ripe bananas with the subtle earthiness of zucchini, making it a healthier option for dessert lovers.

Ingredients

Scale
  • 2 cups shredded zucchini, squeezed dry
  • 2 ripe bananas
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 12 tablespoons butter, melted and slightly cooled
  • 1 cup semi-sweet chocolate chips
  • Cream cheese frosting, optional

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Line a 9 x 13-inch baking dish with parchment paper.
  3. Squeeze the shredded zucchini in a clean kitchen towel.
  4. Mix together the all-purpose flour, baking powder, and ground cinnamon.
  5. In a large bowl, stir the eggs and granulated sugar.
  6. Mash the ripe bananas into the egg mixture.
  7. Add the melted butter to the wet mixture.
  8. Incorporate the squeezed zucchini into the mixture.
  9. Combine the flour mixture with the wet mixture.
  10. Fold in the semi-sweet chocolate chips.
  11. Pour the batter into the prepared baking dish and spread it evenly.
  12. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  13. Allow the cake to cool before adding cream cheese frosting, if desired.

Notes

This cake is perfect for meal prep and can be stored in airtight containers. It can also be made vegan by substituting eggs with flaxseed meal.

Nutrition

Keywords: Zucchini Banana Cake, healthy dessert, meal prep, low-calorie, vegetarian, baking, comfort food, light dessert

Find it online: https://alexandrarecipes.com/zucchini-banana-cake/