Ingredients

The following ingredients have 4 Servings
  • 2 cups Flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup sugar
  • 2 eggs
  • 1 cup canola oil
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas (, mashed)
  • 2 cups shredded zucchini (squeeze grated/shredded zucchini over a bowl to remove excess water*)
  • 4 oz light cream cheese (, softened)
  • ½ cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/2 cup chopped walnuts

Instruction

  • Preheat oven to 350.
  • Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.
  • In a large bowl sift together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
  • With an electric mixer, in a separate mixing bowl, beat together the sugar, eggs, oil, vanilla, and mashed banana.
  • Gradually add the flour mixture into the sugar mixture, continue to mix on medium low until well incorporated.
  • Stir in the shredded zucchini.
  • Pour the batter into the prepared bundt pan, smooth the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.
  • In the meantime prepare the frosting.
  • Place the cream cheese in a mixing bowl and beat with electric mixer until smooth.
  • Add in the powdered sugar and continue to mix until well incorporated.
  • Pour in the maple syrup and mix until smooth and no lumps appear.
  • Take the cake out of the oven and let the cake cool for 20 minutes on a rack, then carefully invert it onto a cooling rack.
  • Cool completely before frosting.
  • Sprinkle with chopped walnuts; cut and serve.