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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.

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

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.

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

The inspiration

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.

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

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!

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

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!

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

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.

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

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.

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

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!

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

Looking for other sweet zucchini recipes? Here are a few ideas: 

Chocolate Chunk Almond Butter Zucchini Bread

Sneaky Zucchini Chocolate Chunk Coconut Bread

Zucchini Peach Streusel Muffins

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

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10
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.

Ingredients

Frosting

Instructions

  • 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!
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Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting | halfbakedharvest.com

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Comments

  1. 5 stars
    FABULOUS! Got so many compliments on this recipe at Memorial Day gathering. People loved the hint of cinnamon, the zucchini/banana combo, and especially the coffee icing to bring it all together. I accidentally used 8 oz cream cheese so ended up doubling the icing recipe and glad I did. People used some of The leftover coffee icing to “ice” my chocolate Reese cup cookies! They also LOVED that combo! Thanks for the unique and delicious recipe! I make several of your recipes and they never disappoint.

    1. Hey Kelly,
      Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

  2. 5 stars
    This recipe, at first glance, sounds really odd. BUT it is absolutely delicious! I made it, the first time, for a club meeting I was attending for the first time. Several people asked for the recipe. My husband loved it as well, and he’s kinda picky about stuff like this. Next two meeting I brought something else and was asked where “my cake” was! So it will now be my standard bring-along to meetings! So good, and so different. The flavors really go well together!

    1. Hey Laura,
      Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan

  3. 5 stars
    This frosting is wonderful. I use it on chocolate cake. It is the most requested for birthday cakes.

    1. Hi Cindy,
      Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan

  4. I am hoping to make this cake but need to replace the honey. Any ideas on how to do that or any other cakes you can recommend with no honey and no granulated sugar/brown sugar? Thank you!

    1. Hi Alexa,
      You can use maple syrup in place of the honey. Let me know if you give the recipe a try, I hope you love it!! xx

      1. This looks great and I can’t wait to make it! Does the cake need to be refrigerated once it’s made? Thanks so much!

        1. Hey Kelley,
          Nope, you can just keep on the counter in an airtight container. Please let me know if you have any other questions, I hope you love the recipe! xx

          1. Can’t wait to try this recipe! Could I make the cake and frosting the night before and put both (separately) in the fridge and frost when I’m ready to serve?

          2. Hey Elaine,
            Sure, that will work well for you! I hope the recipe turns out amazing, please let me know if you give it a try! xx

  5. 5 stars
    I made this over Christmas and it was incredible! I have little experience with baking and was nervous about how it would turn out, but it was delicious. The only change I made was to the frosting; I’ve made it before for a different recipe and wanted it to be a lot less sweet and to have a more subtle coffee flavor. I started with just a 1/2 cup of confectioners sugar and used half of the instant coffee + water mix. I also baked the cake a bit longer because when I pulled it out the first time it still seemed too moist. It firms up after it’s chilled though, and I prefer most cakes chilled anyways. This cake was hands-down the best I’ve ever tasted in my life!

    1. I completely forgot to mention that I used Bob’s Red Mill 1:1 Gluten Free flour for this too, and the texture was amazing!

    2. Hey Kelsey,
      Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks for sharing what worked well for you. xTieghan

  6. 4 stars
    Omg the flavours of this cake are amazing. Tieghan, question on the texture of the cake – mine came out harder it wasn’t spongy and crumbly. It didn’t rise properly. Any tips on what I could do next time? Thanks

    1. Hey there,
      Thanks for giving the recipe a try! It’s hard for me to say without seeing the cake. Was there anything you may have adjusted? Let me know how I can help! xTieghan

  7. 5 stars
    We love this recipe so much! My DIL first made it and it has become a family favorite! The combination of flavors is perfection. Helped my 11 year old make it again today. And so glad it’s only the 8×8 size because I start my workout routine tomorrow! ?
    Bought 2 of your cookbooks for my older daughter for Christmas and looking forward to your new one! You are our favorite!!

    1. Hey Cora,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  8. 5 stars
    I love this cake! The combo of the banana (lighter than banana bread), cinnamon and chocolate is really yummy without being overly sweet. Then the coffee frosting, whipped to perfection, is sublime. I keep the cake in the fridge (serve at room temp) and its good for at least a week.

    1. Hey Cheryl,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

  9. Hi!
    Just made this recipe. It’s been about an hour now and the middle is not baked at all, but the outsides are starting to burn, can I save it somehow?

    I squeezed out the zucchini in cheese cloth, so it was super dry. And subbed 1/2 a cup of flour for almond flour. Not sure if that was it? I read in comments that others subbed for almond flour.

    Hoping there’s a way I can save it!

    Thank you!

    1. Hey Kelsie,
      Sorry to hear this! Unfortunately, since I haven’t tried this with almond flour that could be the issue. What kind of pan are you using? I would cover with foil and allow the bread to finish baking. I hope this helps! xTieghan

      1. Hello!

        Sounds good, I added the foil, but the almond flour was probably the culprit. I used glass Pyrex, what do you recommend?

        Thank you again!

  10. 5 stars
    I made this delicious cake for my daughter’s 25th birthday. Needless to say it was a big hit and my family is requesting it for Thanksgiving. All the flavors that go into the cake really do work together!

  11. 5 stars
    This may be the best cake I’ve ever tasted, The coffee frosting takes it to another level., I added a pinch of salt into the frosting, just because I like a salty sweet taste. I also used butter instead of the coconut oil since that’s what I had on hand,
    Question: do you serve it from the pan? or will it hold up on a plate? It doesn’t say when to take it out of the pan, so wondering,
    Thanks for a wonderful recipe!

  12. 5 stars
    Hi I just made this & it was so good!!! Sorry if this has already been asked but how do you suggest for storing after? Fridge or countertop?? Thanks!!

    1. Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! I would suggest storing it covered in the fridge 🙂 xTieghan

  13. 5 stars
    I’ve made these twice already and they are DELICIOUS and so easy. A few notes:

    -I didn’t have coconut oil so I used the same amount of melted butter and they turned out great
    -I would say the cake needs to be completely cooled before frosting. After 30 minutes mine was not nearly cool enough and the frosting melted right off
    -I’m partial to chilled cakes in general and this one is no exception. I liked the frosting even better after it had been sitting in the fridge a bit

      1. 5 stars
        I love love love this recipe! Thank you so much! Any chance you’d know the baking instructions to make it into cupcakes?

        1. Hey Tanis,
          Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! I would reduce your bake time to 25-30 minutes. Happy Thanksgiving! xTieghan

          1. Hi Tina,
            Yes, I would use 2 additional bananas in place of the zucchini, please note I have not tested this so I am unsure of the results. Let me know if you give the recipe a try! xTieghan

      2. You just told Kelsey Gomes on Nov 23 that The reason her cake wasn’t cooking was because she subbed half a cup of almond flour for the white flour, and here I found that you told someone they can completely sub almond flour? That doesn’t quite make sense…

        1. Hi Sarah,
          Typically almond flour should work, but since I haven’t tested it with this recipe, I don’t know the results for sure. I am assuming that the reason for Kelsey’s baking issue was the almond flour since she followed the rest of the recipe as directed. I hope this makes sense! xTieghan