The best and (easiest) Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting. No fuss, super quick to mix up, and SO DELICIOUS! Yes, that pretty much sums up this zucchini banana cake. It’s the perfect simple cake to bake up this weekend and use up all that summer zucchini! With over-ripe bananas, zucchini, salted butter, and a good amount of creamy vanilla coffee frosting this is sure to become a favorite. Perfect as an afternoon snack or a late-night dessert.
I’ve been holding onto this recipe for of couple weeks now, waiting for just the right time share. And today is the day! I wanted to wait until late August, when all of the garden fresh zucchini was at its peak harvest.
If you’re growing zucchini in the garden this year, my hope is that you have plenty on hand to bake up in this cake. And if you’re not a gardener, the grocery store should still be able to meet your needs.
Either way, you guys have to bake this cake this weekend. It’s one of my favorites of the summer.
First up, some of you may remember my banana cake from a few years back. It’s a reoccurring staple in my kitchen. And a recipe that’s so simple and easy to make, we just love it!
Secondly, summer zucchini. I love my recipes for zucchini bread that I’ve shared, but I’ve never tried making a zucchini banana bread. Once I had that idea it quickly shifted into more of a zucchini banana cake, since I really, really wanted to add a frosting.
And finally, the frosting. It was really my reason behind wanting to bake a cake. It’s a frosting recipe I developed for another recipe back in the fall of last year. And it’s one that I LOVE so much. Anything vanilla coffee is always a favorite.
I put the cake and the frosting together and something magical and delicious happened. This cake is so good!
Here’s how I make my zucchini banana cake
The first step is the zucchini. Here’s the thing, when baking with zucchini it’s really important to remove any excess moisture (so the water). You want to do this so your baked goods don’t end up super dense and watered down. Simply shred the zucchini, then ring the zucchini to squeeze out all the excess water. It’s really easy, the drier you can get the zucchini, the lighter your cake will be.
The rest of this recipe is VERY easy. The cake itself is made in just one bowl!
Find yourself some very ripe bananas, I’m talking practically black bananas everyone. Very, very brown bananas are KEY. They keep this cake, flavorful, sweet, and incredibly moist.
Mash up the bananas and then mix with a little coconut oil, honey, a couple of eggs, and a splash of vanilla. Next, add the flour, a pinch of cinnamon, and a dash of salt. Stir in some shredded zucchini and then fold in lots of chocolate chunks. The chocolate isn’t needed, but it certainly takes the cake to a whole new level.
Bake and 30 minutes later your house is going to smell incredible. Nothing smells better than a sweet banana based dessert baking away.
Now, on to that creamy vanilla coffee frosting
This is the real secret to this cake. It takes the recipe from average to really darn good.
I wanted the frosting to be light and whipped with just the right amounts of vanilla and coffee flavored throughout. I used a bit of cream cheese to keep it light and creamy. Then added instant espresso powder and real vanilla for flavor.
It’s not your everyday frosting, but I promise it’s delicious.
Once the cake is out of the oven, let it cool, then frost and enjoy! Every last bite leaves you wanting another.
The perfect cake to bake up now, but also enjoy into fall. That frosting reminds me of a warming spice latte. It’s already getting me excited for what’s to come!
Looking for other sweet zucchini recipes? Here are a few ideas:
Lastly, if you make this Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Zucchini Banana Cake with Coffee Frosting
Calories Per Serving: 660 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 small zucchini, grated (about 1 1/2 cups grated, before squeezing out water)
- 2 medium ripe bananas, mashed (about 3/4 cup mashed)
- 1/2 cup melted coconut oil
- 1/3 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
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- 1. Preheat oven to 350° F. Line an 8-inch square baking pan with parchment paper.2. Place the shredded zucchini in a clean towel, then squeeze out any excess water. 3. In a large mixing bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Stir in the zucchini. Fold in the chocolate. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until the center is just set. Remove and let cool for at least 30 minutes before frosting.4. To make the frosting, dissolve the instant coffee in 1 tablespoon hot water. In a stand mixer, beat together the cream cheese and butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar, coffee, and vanilla. Beat until the frosting is light and fluffy, 2 to 4 minutes more. 5. Spread the frosting over cake. Slice, snack, and enjoy!