Published: by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 33 Comments
Enjoy the flavor of banana bread and zucchini bread in this amazing Banana Zucchini Cake. The zucchini cake bakes up soft and moist because of the zucchini in it. Adding spices and a creamy caramel frosting gives it a warm and rich flavor.
Grab some zucchini from the garden or farmer's market and get ready to make the best zucchini cake.
I'm always on the lookout for fun and exciting ways to use zucchini. Yes, it's delicious for dinner, but but I would rather use it in muffins, cookies, or brownies.
Baking with zucchini is the best because it adds moisture and makes everything soft and delicious.
One of my favorite recipes is this chocolate chip zucchini cake. I decided to change the recipe slightly with the extra zucchini I had. This time instead of adding chocolate, I added some mashed banana. Best idea ever!
Why Make This
- This banana zucchini cake has all the flavors of banana zucchini bread, but in sheet cake form.
- A creamy caramel frosting and chopped pecans on top give it a great sweet and salty touch.
- It's such a great recipe for summer picnics or barbecues.
Main Ingredients
For the Zucchini Cake
- Butter - Unsalted and melted.
- Sugars - A mixture of granulated sugar and brown sugar makes this homemade zucchini cake sweet.
- Banana - Make sure the banana is very ripe. Dark spotty bananas are best for using in cakes and breads. Learn how to quickly ripen bananas with our easy tips.
- Sour Cream - Gives the cake a moist texture.
- Egg - Adds liquid and binds the ingredients together.
- Vanilla Extract & Salt - Adds flavor and balances the flavors.
- Zucchini - Grate a medium unpeeled zucchini using the smallest hole on a box grater. Do not pack the grated zucchini into the measuring cup.
- Flour - Adds structure to the cake. Learn how to measure flour correctly using the spoon and sweep method.
- Baking Soda - Reacts with the sour cream to create lift in the cake as it bakes.
- Spices - Cinnamon and nutmeg give the cake a little extra flavor.
For the Caramel Frosting
- Butter - Softened ahead of time.
- Marshmallow Cream - It is also called marshmallow fluff and is found in the baking aisle at most grocery stores.
- Caramel Ice Cream Topping - Gives the frosting the sweet caramel flavor.
- Salt & Cinnamon - Balances out the sweetness and adds a great flavor.
- Powdered Sugar - Thickens and sweetens the caramel icing.
- Heavy Whipping Cream - Gives the frosting a light fluffy texture when it is whipped into the ingredients.
How to Grate Zucchini
Using a box grater will shred the zucchini into small tiny pieces that will "melt" into your baked goods. No one will even know there are veggies hiding in your decadent desserts.
Choose small to medium sized zucchinis because they usually have more moisture and flavor. The big ones tend to be drier and have less flavor.
Cut off one end of the zucchini. Hold the uncut end and pass the zucchini over the holes in the grater. There is no need to peel your zucchini unless you prefer it that way. Just wash the zucchini and start grating.
How to Make
This zucchini banana cake is a delicious and great way to use up ripe fruit and veggies. The homemade cake batter comes together easily in one bowl following these easy steps.
Step One: Make the Cake Batter
- Beat the melted butter and sugars in a large bowl until it resembles a coarse wet "sand".
- Add the mashed banana, sour cream, egg, and vanilla and beat again.
- Stir in shredded zucchini gently.
- Add the dry ingredients and mix until everything is mixed in.
- Pour into a greased 9x13 baking pan and bake.
Step Two: Make Caramel Frosting
- Beat the butter in a medium bowl until creamy.
- Add the marshmallow cream, caramel topping, and salt and beat again.
- Slowly mix in the powdered sugar and cream until everything is mixed in.
- Beat on high speed for 1-2 minutes until the frosting is light and fluffy.
- Spread on top of the cooled zucchini cake.
- Add chopped pecans to the top of the cake, if desired.
Tips and Variations
- This cake gets better after sitting, so it is a great recipe to make a day ahead of time.
- Add one cup of chopped nuts to the batter before baking.
- Chocolate chips would be a delicious addition to this sweet zucchini cake.
- Make sure the cake is completely cool before spreading the frosting on top.
- Make a cream cheese frosting instead of the caramel icing.
FAQ'S
Do you need to peel zucchini before grating?
No. Just wash it first then pass it over a box grater. The size holes you use will determine how big the pieces of zucchini will be. I usually use the smallest hole on my grater, so the pieces bake into things better.
Do you squeeze the water out of the zucchini before using it?
Not for this recipe. Every recipe is different, so make sure you follow the directions in the recipe that you are using.
How do you store zucchini cake?
Keep the frosted cake on the counter in a tightly sealed container for 2-3 days.
You can also refrigerate the cake and it will keep 5-6 days. Pull the cake out of the fridge an hour before serving, so it has time to come to room temperature.
Can you freeze a zucchini cake?
Yes, the unfrosted cake will freeze well. Wrap the cooled cake tightly in plastic wrap and place it in a freezer safe bag or container. Thaw it before adding the frosting.
More Zucchini Recipes
- Best Chocolate Chip Zucchini Bread
- Butterscotch Zucchini Bars
- Chocolate Zucchini Bundt Cake
- Pineapple Zucchini Sheet Cake
- Zucchini Cookies
- Chocolate Zucchini Brownies
- Chocolate Chocolate Chip Zucchini Bread
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Recipe
Banana Zucchini Cake Recipe
Yield: 24 pieces of cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Enjoy the flavor of banana bread and zucchini bread in this amazing Banana Zucchini Cake. The zucchini cake bakes up soft and moist because of the zucchini in it. Adding spices and a creamy caramel frosting gives it a warm and rich flavor.
Ingredients
For the Cake
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup mashed ripe banana
- ¼ cup sour cream
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
For the Frosting
- ¼ cup unsalted butter, softened
- ¼ cup marshmallow cream
- ¼ cup salted caramel ice cream topping
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 ¼ cup powdered sugar
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 baking pan with non-stick baking spray.
- Beat the butter and sugars until mixed together. Add the banana, sour cream, egg, and vanilla and mix again.Stir in the zucchini.
- Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add the dry ingredients and beat until mixed together.
- Spread in the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Remove and let cool completely.
- Beat the butter until creamy. Add the marshmallow cream, caramel topping, salt, and cinnamon and beat again.
- Add the powdered sugar and heavy whipping cream alternately until everything is mixed in. Beat on medium high until light and fluffy.
- Spread the frosting on top of the cooled cake. Cut into 24 squares. Store in a sealed container.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 210Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 204mgCarbohydrates: 35gFiber: 1gSugar: 26gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
*The post for Zucchini Banana Cake was first published July 2016. The post and pictures were updated and republished August 2021.
More Cakes & Cupcakes
- Lemon Poppy Seed Bundt Cake
- Funfetti Birthday Cake Cupcakes
- Carrot Cake Sheet Cake
- Cherry Chip Cupcakes
Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Sue Dwyer
I made this cake and it was so easy to put together and it turned out perfect!
I used my frozen shredded homegrown zucchini which I squeezed out most of the liquid after thawing it.
I served it topped with spray can whipped cream with a shake of cinnamon on the cream and a few pieces of chopped pecans on top, instead of a heavier frosting (but plan to try your delicious sounding frosting another time!)
YUM!!!!Reply
Judy Blackwell
Can you make muffins instead cake?
Reply
Jocelyn
It should work just fine as muffins or cupcakes. I honestly haven't tested this particular recipe this way, so I'm not sure how long they would need to bake. My guess is about 20-22 minutes. Let me know if you make them and how they turn out.
Reply
ANN
I mixed the the frosting, didn't get light and fluffing. Don't know wht?
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Jocelyn
Once you add all the powdered sugar and whipping cream you will beat it until combined, then increase the speed some and let it beat until it gets light and fluffy from the heavy cream. How much powdered sugar did you use??
Reply
Pixie
I used almond flour. I’m so disappointed? It never firmed up. After 38 monutes in the over it was still liquid in the center.
Reply
Jocelyn
I don't bake with almond flour, so I'm sure that is why it didn't bake right. This recipe was made and tested with all purpose flour and I have made it so many times since then, so I know the recipe is correct.
Reply
Mary
I have an issue with the texture of shredded zucchini in baked goods, do you think the recipe would work if i puréed the zucchini?
Reply
Jocelyn
I haven't tried it that way, so I can't give you an exact answer. I think it could work just fine, but I would be a little nervous about getting too much moisture. You could pulse the eggs, sour cream, vanilla, and shredded zucchini in a blender/food processor. Try to not do it too long though. What if you peeled the zucchini before finely shredding it? That might help you with the texture. Keep me posted on how you like it and how it works for you if you puree the zucchini.
Reply
ColleenB.-Tx.
Looks delicious. For smaller pieces of which I will be needing, I will be baking this in my 10x15 jellyroll pan in place of the 9x13 cake pan.
Next time I will my in a 10 inch bundt pan ot take to family gatheringReply
Jocelyn
See AlsoCarrot Zucchini FrittersSounds like a great plan! I hope you and your family enjoy the cake!!!
Reply
jen
omg!!! this cake and frosting is to die for!!!! most fabulous i have ever made!!! tk u for the fantastic recipe!..one question...i want to makw this for my child halloween treat for school...how do u think the icing would be if i added some colored gel? i dont want to take away from the flavor cause its soooooo good!
Reply
Jocelyn
Yay! I am so glad you liked the recipe! I think adding colored gel would be fine. That shouldn't affect the flavor at all.
Reply
Sue
Your recipe doesn't mention squeezing the liquid out of the zucchini, correct?
Reply
Jocelyn
I DON'T squeeze the zucchini out whenever I make it, but if your zucchini seems really juicy when you shred it, you could always squeeze a little out. I hope you enjoy the cake. It's one of our favorites.
Reply
Barb Brockamp
Just made this but didn't have enough zucchini--substituted more banana. Oh my gosh--it is so good!! It's a keeper!!
Reply
Jocelyn
Woo hoo!! Awesome job with just subbing more banana! I'm so happy you liked it. It's definitely one of my favorite zucchini recipes!
Reply
Betty
This looks amazing and I can't wait to try it. How long do you think it would take if I make cupcakes/muffins instead. With a lot of young kids, I figure this is a better option than watching my dishes break.
Reply
Jocelyn
I haven't actually baked this particular cake in a muffin tin, but I'm sure it would work just fine. My guess is to bake them 20-25 minutes, or until a toothpick inserted in one comes out mostly clean. I'm also not sure how many it will make, so I would fill the liners 3/4 full. Keep me posted on how it works out and how the kids like them.
Reply
Patricia
Hi....I have zucchini to use up & this is another recipe of yours I found that I want to try. For the frosting it calls for 1/4 cup salted caramel ice cream topping ...is there a special caramel ice cream topping that says salted caramel ice cream topping? The only topping I have is Smucker's Hot Caramel flavored topping and the sodium is 55mg . Please reply. Thanks.
Reply
Jocelyn
Any caramel ice cream topping will work for this frosting. The one I usually buy is Smucker's Salted Caramel Topping. I hope you enjoy this cake too!!
Reply
mary osborne
could you use a jelly roll pan?? Make bars not cake??
Reply
Jocelyn
I'm sure you could. You would have to adjust your baking time though. I'm not sure how long to tell you since I didn't use that size pan. Also, these will still have a cake texture even if you do them in a bar pan.
Reply
HEATHER HOLTER
I just did this, but I doubled the batter! Baked 30 mins and it's perfect. If you don't double the batter I would check it after 15 mins.
Reply
Maria
Ok, this is really good! I didn't have any caramel so I left it out. It's like frosted banana cake. And super good without the frosting... Because I always taste before I finish. 😉
Reply
Malinda @Countryside Cravings
Total health food!! It has bananas AND zucchini in it!!! With that salted caramel frosting I would have no will power and would probably consume a whole row as well! 🙂
Reply
Maureen Blackburn
You have sold me on this cake with your description, and a look at the ingredients, I know we will love this. Last year was the first year I made a dessert item with zucchini, and that was all I needed to know that it makes the best, moistest dessert treats ever!!! And, I do believe this is healthy enough . Thanks so much for coming up with something we will love.
Reply
Medha @ Whisk & Shout
Bananas and caramel pair so well together- great additions to zucchini!
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Karen @ The Food Charlatan
This absolutely counts as healthy eating in the summer time. Anything with zucchini goes in my book 🙂 I love it when a tweaked recipe turns out well! Looks amazing Jocelyn !
Reply
S
Hi, Do you think that instead of marshmallow cream you could nuke regular marshmallows with a bit of milk to equal 1/4 c. ???
Reply
Jocelyn
I have never tried doing that before. Melting marshmallows for rice krispie treats makes them a little thinner than the marshmallow cream. You can try it and see if it works. Keep me posted if you do it!
Reply
Missy@My sh*tty Kitchen
Um yum! I need to make this soon! Hidden veggies and salted caramel? Yes please!
Reply
Mir
You can totally call this a health food and eat three pieces for breakfast. I have given you permission. 🙂
It looks SO amazing. I can't stop eating zucchini cake ever. Best texture!Reply
