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.