Zucchini Banana Cake with Coffee Frosting
No fuss, super quick, and SO DELICIOUS...reminds me of a warming spice latte!
Servings: 10
Calories: 660kcal
Ingredients
- 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
Frosting
- 4 ounces cream cheese, at room temperature
- 1/2 cup (1 stick) salted butter, at room temperature
- 1 ½ cups confectioners’ sugar
- 1 tablespoon instant coffee powder
- 2 teaspoons vanilla extract
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!
Nutrition
Calories: 660kcal