This Banana Zucchini Cake has all the warm and cozy flavors of banana bread and zucchini bread baked into an easy sheet cake. A creamy caramel frosting and chopped pecans on top make every slice incredible. If you have ripe bananas on the counter and zucchini in the garden, this cake was made for you.
The Zucchini Banana Cake post was first published in July 2016. The post and pictures were updated and republished in August 2021.
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I'm always on the lookout for fun and exciting ways to use zucchini. Yes, it's delicious for dinner, 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 changed the recipe slightly because I had extra zucchini. This time, instead of adding chocolate, I added some mashed banana. Best idea ever!
Why Make This Banana Zucchini Cake Recipe
- Like banana zucchini bread, but better. It has the same warm, cozy flavors you love, topped with sweet frosting and salty nuts.
- So moist and tender. Ripe bananas and garden zucchinis keep this cake soft and delicious for days.
- Made in a 9x13 pan. Easy to make and perfect for sharing. Bring it to your next barbecue and watch it disappear fast.
Key Ingredients
Here is what you need to make this easy cake. Scroll down to the printable recipe card for the exact amounts and full instructions.
- Unsalted Butter: Set it out ahead of time so it has time to soften.
- Sugar: A combination of granulated and brown sugar sweetens the cake and adds moisture and flavor.
- Banana: 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.
- Large 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 add a little extra flavor.
- Frosting: Totally optional, but I think the caramel frosting adds an amazing touch.
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. You don't need to peel your zucchini unless you prefer it that way. Just wash the zucchini and start grating.
How To Make A Banana Zucchini Cake
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.
- Beat the melted butter and sugars in a large bowl until it resembles coarse, wet "sand." Add the mashed banana, sour cream, egg, and vanilla and beat again.
- Use the smallest hole on your grater to shred the zucchini. Gently stir it into the butter mixture.
- Add the dry ingredients and mix until combined.
- Pour the batter into a greased baking dish and bake. Remove and let cool. Spread frosting over the top and add chopped nuts, if desired.
BruCrew Tips
- Use extra ripe bananas. The more brown spots, the better. Overripe bananas are sweeter and have the best banana flavor.
- Soften the butter before starting. Set it out ahead of time or microwave it for a few seconds until softened but not melted.
- Stir the zucchini in by hand. Use a rubber spatula to fold in the shredded zucchini rather than beating it, so it doesn't create more liquid.
- Cool completely before frosting. Even a slightly warm cake will melt the frosting into a gooey puddle.
- Add mixins. Stir in 1 cup of chopped nuts or mini chocolate chips to the batter before baking.
Storing and Freezing
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 4-5 days. Pull the cake out of the fridge an hour before serving, so it has time to come to room temperature.
Freeze the cake for later. Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw it before adding the frosting.
FAQs
No. Just wash it first, then pass it over a box grater. The hole size you use will determine how big the zucchini pieces are. I usually use the smallest hole on my grater, so the pieces bake into things better.
Not for this recipe. Every recipe is different, so make sure you follow the directions in the recipe that you are using.
More Zucchini Recipes
- Best Chocolate Chip Zucchini Bread
- Butterscotch Zucchini Bars
- Chocolate Zucchini Bundt Cake
- Zucchini Cookies
- Chocolate Zucchini Brownies
- Chocolate Chocolate Chip Zucchini Bread
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Recipe
Zucchini Banana Cake
This Banana Zucchini Cake has all the warm and cozy flavors of banana bread and zucchini bread baked into an easy sheet cake. A creamy caramel frosting and chopped pecans on top make every slice incredible.
Ingredients
For the Cake
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup packed light 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 table 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 table salt
- ½ teaspoon cinnamon
- 2 ¼ cup powdered sugar
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 350°F. 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 zgrated ucchini.
- 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.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 29mgSodium: 221mgCarbohydrates: 60gFiber: 1gSugar: 42gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Sue Dwyer says
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!!!!
Judy Blackwell says
Can you make muffins instead cake?
Jocelyn says
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.
ANN says
I mixed the the frosting, didn't get light and fluffing. Don't know wht?
Jocelyn says
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??
Pixie says
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.
Jocelyn says
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.
Mary says
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?
Jocelyn says
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.
ColleenB.-Tx. says
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 gathering
Jocelyn says
Sounds like a great plan! I hope you and your family enjoy the cake!!!
jen says
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!
Jocelyn says
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.
Sue says
Your recipe doesn't mention squeezing the liquid out of the zucchini, correct?
Jocelyn says
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.
Barb Brockamp says
Just made this but didn't have enough zucchini--substituted more banana. Oh my gosh--it is so good!! It's a keeper!!
Jocelyn says
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!
Betty says
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.
Jocelyn says
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.
Patricia says
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.
Jocelyn says
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!!
mary osborne says
could you use a jelly roll pan?? Make bars not cake??
Jocelyn says
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.
HEATHER HOLTER says
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.
Maria says
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. 😉
Malinda @Countryside Cravings says
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! 🙂
Maureen Blackburn says
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.
Medha @ Whisk & Shout says
Bananas and caramel pair so well together- great additions to zucchini!
Karen @ The Food Charlatan says
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 !
S says
Hi, Do you think that instead of marshmallow cream you could nuke regular marshmallows with a bit of milk to equal 1/4 c. ???
Jocelyn says
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!
Missy@My Sh!tty Kitchen says
Um yum! I need to make this soon! Hidden veggies and salted caramel? Yes please!
Mir says
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!