Banana-zucchini cake recipe with video

A recipe for a very simple and quick moist banana and zucchini cake covered with glaze.

5 z 1 oceny

Prep Time 15

Cook Time 45

Total Time 1

Course Cakes

Kuchnia American cuisine, English cuisine

Servings 10

Calories 247 kcal

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.

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.

A glass has a capacity of 250 ml.

See the notes below the recipe for possible substitutes for the ingredients used, or tips for the recipe.

The recipe video is in Polish, but you can watch it to see the step-by-step process.

Serving: 100gCalories: 247kcalWeglowodany: 36gProtein: 4gTłuszcz: 11g

Keyword banana and zucchini cake, moist zucchini cake, zero waste cake

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