This zucchini and banana cake is a moist, tender treat that’s perfect for using up extra produce and overripe bananas. Combining the natural sweetness of bananas with the subtle earthiness of zucchini, this cake is delicious as a snack, breakfast, or even a healthier dessert. It’s easy to make, family-friendly, and a clever way to sneak more veggies into your baking!
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (about 2 medium) mashed ripe bananas
- 1 cup (120g, about 1 medium) shredded zucchini (squeezed dry)
- 1/2 cup (120ml) plain Greek yogurt or sour cream
- Optional: 1/2 cup (80g) chopped walnuts or pecans
- Optional: 1/2 cup (90g) chocolate chips or raisins
Instructions
- Preheat the oven and prepare your pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Shred and drain the zucchini: Grate the zucchini using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel or paper towel and squeeze out as much moisture as possible. Set aside.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Combine the wet ingredients: In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and creamy. Stir in the mashed bananas and Greek yogurt (or sour cream) until fully incorporated.
- Add zucchini: Fold the shredded, well-drained zucchini into the wet mixture.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and gently fold together using a spatula until just combined. Do not overmix—stop as soon as no streaks of flour remain.
- Add mix-ins: If using nuts, chocolate chips, or raisins, fold them in at this stage.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent with foil after 40 minutes.
- Cool: Remove from the oven and let the cake cool in the pan for 15 minutes, then carefully lift it out and transfer to a wire rack to cool completely before slicing.
Tips
- Drain the zucchini well: Excess moisture can make the cake dense or soggy. Squeeze the zucchini by hand or use a cheesecloth for best results.
- Banana ripeness: Use bananas that are deeply speckled or brown for maximum sweetness and flavor.
- Substitutions: Swap Greek yogurt for sour cream or use a dairy-free yogurt to make the cake dairy-free. You can also use whole wheat flour for a heartier texture—start with half whole wheat, half all-purpose.
- Mix-ins: Walnuts, pecans, chocolate chips, or raisins all work well. For a lighter loaf, skip the mix-ins entirely.
Serving Suggestions
- Enjoy thick slices warm or at room temperature, plain or with a light dusting of powdered sugar.
- Spread with cream cheese, nut butter, or a swipe of butter for a delicious breakfast or snack.
- Top with a simple glaze made from powdered sugar and lemon juice for a sweet-tart finish.
- Serve alongside coffee or tea for a cozy afternoon treat.
Variations
- Muffins: Divide the batter among lined muffin tins and bake at 350°F (175°C) for 20-24 minutes, or until a toothpick comes out clean.
- Vegan option: Use flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit 5 minutes), dairy-free yogurt, and plant-based oil.
- Gluten-free: Substitute a 1:1 gluten-free flour blend for all-purpose flour. Check that your baking powder is gluten-free.
- Spiced: Add 1/4 teaspoon ground ginger or a pinch of cloves for extra warmth.
- Chocolate swirl: Swirl 1/4 cup melted chocolate through the batter before baking for a marbled effect.
Storage and Reheating
Let the cake cool completely before storing. Wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap individual slices or the whole loaf in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours.
To reheat, warm slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for about 5-10 minutes until just heated through. Avoid overheating, which can dry out the cake.
Frequently Asked Questions
- Do I need to peel the zucchini?
There’s no need to peel the zucchini; the skin is thin, soft, and adds a bit of color and nutrition. Just wash well, trim the ends, and grate. - Can I use frozen bananas?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing and using in the recipe. This ensures the batter isn’t too wet. - Why squeeze out the zucchini?
Zucchini is high in water. If you don’t squeeze it dry, the cake can turn out heavy or undercooked in the center due to excess moisture. - Can I make this cake nut-free?
Absolutely. Simply omit the nuts or replace them with seeds (like sunflower or pumpkin seeds) or extra chocolate chips. - What if I don’t have Greek yogurt?
You can use regular plain yogurt, sour cream, or a dairy-free yogurt alternative. The goal is to add moisture and a slight tang. - How do I know when the cake is done?
The cake is ready when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. If the top is browning but the center isn’t done, cover loosely with foil and continue baking, checking every 5 minutes.
Related
- Carrot and Lentil Soup Recipe & Step-by-Step Guide
- Cottage Cheese Brownies with Sweet Potatoes: Recipe & Guide
- Shrimp Zucchini Pepper Stir Fry: How to Fix Tough Veggies
Zucchini and Banana Cake Recipe: Moist, Flavorful & Easy