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This is What You Should Make with All that Zucchini

Fan-favorite banana bread gets the summer treatment with the addition of garden-fresh zucchini.
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More often than not, brown bananas on my counter become banana bread, and extra zucchini in my fridge turns into zucchini bread. After baking one too many loaves this summer I had a thought—why not combine leftover zucchini and bananas into something more special?  That’s when this cake was born. Fluffy, moist and finished with a cream cheese frosting, this recipe is my new favorite way to use up my leftover produce. Plus, it’s perfect for any occasion!

To make this cake you’ll need the following ingredients: flour, sugar, baking powder, baking soda, salt, shredded zucchini, mashed bananas, an egg, vegetable oil and vanilla extract. (See exact measurements in the recipe below.)

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First, in one large bowl combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).

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Next, in another bowl whisk together the wet ingredients (shredded zucchini, mashed bananas, egg, vegetable oil and vanilla extract).

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Add the wet ingredients to the dry ingredients and stir until just combined and until no streaks of flour remain. Just be sure to not over-mix!

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Spread the batter into an 8-inch baking dish and bake at 350°F until golden, or 35 to 40 minutes.

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Once the cake is done baking, set it aside to cool and prepare the cream cheese frosting. For this, you’ll need cream cheese, butter, powdered sugar, milk and vanilla.

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Making this frosting is so easy. Simply beat all of the ingredients together until smooth and creamy.

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Spread the frosting on top of the cooled cake, slice and enjoy!

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