zucchini banana cake

Fruity, moist and delicious, this banana and zucchini cake is loaded crushed pineapple and lightly sweetened with honey.

Zucchini Banana Cake with Cream Cheese Frosting

all-purpose flour

whole wheat flour

baking soda

salt

cinnamon

nutmeg

ginger

honey

vegetable oil

eggs

vanilla extract

bananas (from 5 small)

zucchini

pineapple

oz 1/3-less fat Philadelphia Cream Cheese

sugar

all purpose flour

Ground Ginger

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.

Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.

In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.

Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.

Spoon batter into the sheet pan.

Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.

Cool completely on a wire rack.

Spread frosting over the cake once cooled and cut into 16 pieces.

The first time I made this cake I made it as written. Then I decided to see if I could cut calories further. 
This time I added an extra egg and 50% more zucchini. I eliminated honey, oil and frosting. I subbed 3/4 c. monk fruit for the honey. I would say both cakes were equally moist and delicious. I didn’t miss the frosting when I considered the calorie savings. 
Gina continually causes people to compliment my cooking. Full disclosure:  I give you credit, Gina.

I was looking for a and a cake recipe for some over ripe bananas that I had. When I looked at line at the various recipe websites I was appalled when their recipes contained 4 to 5 cups of sugar. I was delighted when I saw this recipe and immediately made it. This recipe is delicious I served it for company they all wanted the recipe. I did make a few changes. I added a half a cup of chopped walnuts and I used a third a cup of powdered sugar and I would highly recommend using clear vanilla or else she wore frosting is going to come out looking beige in color.  I saw on the reviews that some have replaced the honey with Monk sugar and the next time I make it I’m going to try that. I might add that I didn’t like the taste of a whole wheat flour, that’s just my personal preference, and next time I thought I would use  just all purpose flour. Thank you again Gina

Since zucchini season is upon us and I had several over-ripe bananas on hand, I decided to try this recipe. Sooo delicious! The only change I made was substituting WheyLow brown sugar for the honey. (I use exclusively WheyLow in all my baking. Although expensive, it’s worth every penny.) Great recipe. Thanks Gina! 

Making these muffins all started by having 1 lonely zucchini I had to use up. Yes, I could've added it to a dinner but I'm glad I came across this recipe.  I usually don't veer off the original recipe the first time I make something., but I tweaked the recipe to accommodate what I had at home.\ and to lower my WW points. 
I used gluten free flour for the total amount of the 2 flours.
I used 1/2 cup Lakanto classic for the honey.
I added 1/2 cups chopped almonds.
I made 16 muffins...no frosting.
Thank you for a terrific recipe!

This was delicious!  I made into muffins. I only used half the amount of honey - next time will probably eliminate it all together. Added a handful of mini chocolate chips. Flour blend I used was almond, Einkorn, and a gf blend. 
Didn’t even make frosting ( although I did use it for a carrot cake I made and it was Perfect!)
This will definitely be on repeat in our house 
Another winner from SKINNYTASTE !!!

This cake is amazing! I replaced the pineapple with 4 oz applesauce.  I left the oil in since I wasn't sure I wanted to replace that as well. Did 1/3 cup of honey and no icing and it was moist and perfect and close to 100 cals a serving. Definitely recommend and love that you can adapt it! Used the same size pan but ended up cooking 10 mins less.

We absolutely LOVE this cake! One of our favorites and I’ve made it several times. I make sure I save my calories for this for dessert after dinner!😋

This is our current favorite of your very moist cakes, Gina. Only problem, we want a larger serving. ☺️ So I further reduced the calories by eliminating honey (replaced with 1/2 cup monk fruit) and oil (replaced with low fat buttermilk). I added more buttermilk if the batter still appeared too dry. The cake  is just so darn good you don’t need the frosting as other reviewers have said. But a squirt of low fat whipped cream isn’t bad. 
Hopefully the changes didn’t alter the integrity of the recipe.  And I’m not saying how many serving we got from this cake....

I just took a large zucchini that weighed close to 8 ounces. Grate it and squeeze out the water. I don't think that it needs to be exact. It came out great.

I made this as cupcakes. For dietary reasons, I substituted 1/3 cup of monk fruit sweetener instead of the honey. They were delicious! No need for frosting. They make a wonderful breakfast muffin, and they are just as good a couple of days later. 

Moist, easy to make.  A definite winner.  I'll make this again and again.

I made them into cupcakes, I was too lazy to make the frosting. They were great, my husband is picky and refuses to eat them, but a friend who hates almost everything ate 3. Of them and said they were great! Will make again and make the frosting 

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