Banana Zucchini Cake with Cream Cheese Frosting
Ingredients
The cake
-
¾
cup
all-purpose flour
-
¾
cup
whole wheat flour
-
2
teaspoons
baking soda
-
1
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
nutmeg
-
¼
teaspoon
ground ginger
-
⅔
cup
honey
-
2
tablespoons
vegetable oil
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
2
cups
mashed ripe bananas
-
8
ounces
zucchini
-
8
ounces
crushed pineapple in juice
The frosting
-
8
ounces
1/3-less fat Philadelphia Cream Cheese
-
¼
cup
powdered sugar
-
2
teaspoons
vanilla extract
Instructions
- Prepare the frosting by beating cream cheese, powdered sugar, and vanilla until smooth, then refrigerate.
- Preheat the oven to 350°F and spray a 13x9x2-inch nonstick metal pan with cooking spray.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and spices.
- In a medium bowl, mix honey, vegetable oil, eggs, and vanilla, then add zucchini, bananas, and pineapple.
- Combine the wet ingredients with the dry ingredients using a spatula until well mixed.
- Pour the batter into the prepared pan and bake for about 45 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack before spreading the frosting over it and cutting into 16 pieces.
Nutrition Facts (estimated)
Servings
16
Calories
172
Total fat
5.5g
Total carbohydrates
28g
Total protein
3.5g
Sodium
297.5mg
Cholesterol
27mg
You might also like