Simple Banana Zucchini Cake
Recipe for moist banana cake with zucchini and icing
If you love moist, aromatic bakes, then this recipe will steal your heart. Banana zucchini cake is the perfect combination of classic banana bread with delicate zucchini cake – soft, full of flavor, and long-lasting freshness. Ripe bananas give it natural sweetness, and grated zucchini makes the cake incredibly moist and light. The whole thing is finished with a simple icing, which adds a touch of sweet elegance. It’s a great way to use overripe bananas and excess zucchini – try it, and you’ll see that it’s a perfect duo for any occasion!
Table of content
Banana Zucchini Cake – simple step-by-step recipe
If you like zero-waste baking and have ripe bananas and zucchini at home, then you must try this recipe!
Banana-zucchini cake recipe with video
Wyposażenie
- Loaf pan approx. 30/10 cm.
Składniki
ingredients for banana-zucchini cake
- 225 g all-purpose flour (1½ cups)
- 100 g sugar (½ cup – or to taste)
- 1 teaspoon baking soda
- 0,5 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 200 g bananas (ripe, weight without peel – approx. )
- 2 eggs (size L)
- 120 ml oil
- 250 g zucchini (approx )
ingredients for cake glaze
- 150 g powdered sugar (1 cup)
- 3 tablespoons milk (approx – to consistency)
Instrukcja
How to make banana-zucchini cake step by step
- Preheat the oven to 180℃ (top/bottom heat mode) or 170℃ (fan-assisted).
- Grease the baking pan with butter and dust with flour or breadcrumbs (you can also line it with baking paper).
- In a large bowl, mix together the dry ingredients for the cake.225 g all-purpose flour, 1 teaspoon baking soda, 0,5 teaspoons baking powder, 1 teaspoon cinnamon, 0.5 teaspoon salt, 100 g sugar
- In a second bowl, thoroughly mash the bananas with a fork.200 g bananas
- Add eggs and oil to them and mix.2 eggs, 120 ml oil
- Pour the wet ingredients into the dry ones.
- Mix into a batter – it will be quite thick.
- Grate the zucchini on a coarse grater – if it’s very juicy, you can lightly squeeze out the excess liquid.250 g zucchini
- Add the zucchini to the batter and mix thoroughly with a spatula.
- Transfer the batter to the prepared pan.
- Place the pan in the oven and bake for about 45 minutes – until a dry skewer comes out.
- After baking, cool the cake completely before pouring the glaze over it.
How to make glaze for banana-zucchini cake
- Sift the powdered sugar into a bowl and gradually add milk – mix until you get a thick and slightly runny glaze.150 g powdered sugar, 3 tablespoons milk
- Coat the top of the cake with it.
Film
Uwagi
Wartości Odżywcze
Easy banana and zucchini cake – why is it worth baking?
Why is it worth baking this cake? Firstly – because it tastes great – it’s delicately sweet and nicely moist, secondly – because it’s super simple and quick to make, and thirdly – because you can use ripe bananas that no one wants to eat. Thanks to this, you don’t waste food and additionally sneak a portion of fruits and vegetables into your daily diet. All pros, no cons ;) So if you have green zucchini and bananas at home, you must try this recipe!
I found the recipe on the Mom Dish blog – I’m presenting it here with my minimal changes.
Ingredients needed for banana-zucchini cake
To bake this easy banana and zucchini cake, you will need a few basic ingredients that you probably already have at home. Below is a condensed list of the products I used and possible substitutes.
- bananas – you need two medium bananas here; mine weighed 190 g after peeling. You can have a little less or a little more. Thanks to adding bananas, I only used 100 g of sugar (i.e., 0.5 cup) in the cake itself. The cake is not very sweet, so if you prefer sweeter baked goods, you can use a little more sugar.
- zucchini – green is best, but yellow will also be fine. I had a large one over 500 g, so I used about half of it. Grate it on a coarse grater, and if it’s very juicy, you can squeeze out the excess liquid with your hand before adding it to the batter.
- oil – I used rapeseed oil, but you can also use any other mild-flavored oil.
- baking soda – the cake is dense and heavy due to the bananas and zucchini, so it needs baking soda here, which has a stronger leavening action than baking powder. If you don’t have baking soda, you must add as much as 3 teaspoons of baking powder here for the cake to have the “strength” to rise.
How to enhance the flavor of banana-zucchini cake?
If you like, you can also add chocolate to the cake before baking. Choose your favorite – dark, semi-sweet, or milk chocolate, chop it with a knife, and mix it into the batter. You can also use chocolate chips.
Besides chocolate, chopped nuts or dried fruits – such as raisins – would also work well here.
Remember that these additions will further increase the cake’s calorie count!
Can you make banana and zucchini cake without frosting?
Of course! If you don’t want to further increase the cake’s calorie count, you can omit the frosting and just sprinkle the baked cake with a little powdered sugar. A cake without frosting will have approximately 260 kcal per serving (when divided into 10 slices).
You can also make a chocolate glaze for the cake – just melt 100 g of chocolate in a small amount of hot heavy cream and pour this glaze over the top of the zucchini and banana cake.
How to store banana-zucchini cake?
Banana-zucchini cake, after baking and cooling, should be transferred to an airtight container with a lid to keep it fresh and moist for as long as possible. Due to the bananas and grated zucchini used, the cake is best eaten within three days. After this time, it’s worth storing it in the refrigerator to prevent it from spoiling.
You can also freeze this quick zucchini and banana cake for about 3 months.
I hope this easy banana zucchini cake will also grace your table and that you’ll gladly return to the recipe. I’d be delighted if you leave a comment under the recipe afterwards.
Recommended recipes for banana and zucchini cakes
Be sure to also try my other recipes for simple and quick banana cakes and zucchini cakes. You’ll find a wide selection of them on the blog, so you’re sure to find the perfect recipe for yourself. Here I recommend, among others, three such recipes:
Popularne Przepisy
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Quick Zucchini Banana Bread Recipe
Discover this recipe for a simple and moist zucchini banana bread—the perfect fusion of classic banana bread and light zucchini cake.
It is a fantastic zero-waste solution: you can use up overripe bananas and extra zucchini to create a delicious homemade treat. The cake is delicate, stays fresh for a long time, and tastes wonderful topped with a simple icing.
I have prepared step-by-step photos and a video of the entire baking process, making it easy for anyone to bake—even those without much kitchen experience. Be sure to try this recipe and save it for later!