Do I need to peel zucchini before making Zucchini Banana Cake?

No. You do not need to peel the zucchini before shredding it. The skin is tender enough to soften during baking and adds small flecks of green throughout the cake. Wash and dry the zucchini before shredding it. More importantly, squeeze the shredded zucchini thoroughly with a clean kitchen towel to remove excess liquid. This helps the Zucchini Banana Cake remain moist without becoming soggy.

Can I make Zucchini Banana Cake without chocolate chips?

Yes. The chocolate chips can be omitted without changing the basic preparation of the cake. You will still get plenty of flavor from the ripe bananas, cinnamon, butter, and zucchini. For extra texture, try replacing the chocolate chips with chopped walnuts or pecans. You can also leave out both chocolate and nuts for a simple banana zucchini cake topped with cream cheese frosting or powdered sugar.

Why is my zucchini banana cake too wet?

Excess moisture in the shredded zucchini is one of the most likely causes. Zucchini naturally contains a lot of water, so it should be squeezed thoroughly before being incorporated into the batter. Underbaking can also result in a wet or gummy center. Bake the Zucchini Banana Cake until a toothpick inserted near the middle comes out clean or with only a few moist crumbs. Avoid removing it while wet batter still clings to the toothpick.

Easy Zucchini Banana Cake with Cream Cheese Frosting

Name: Zucchini Banana Cake
Prep time: 10 min
Cook time: PT-496578H25M44S
Total time: PT-496578H25M44S
Cuisine: American
Ingredients: 2 cups shredded zucchini, squeezed dry; 2 ripe bananas; 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 2 large eggs, room temperature; 1 cup granulated sugar; 12 tablespoons butter, melted and slightly cooled; 1 cup semi-sweet chocolate chips; Cream cheese frosting, optional

Description

This easy Zucchini Banana Cake is a wonderfully moist dessert made with ripe bananas, shredded zucchini, warm cinnamon, and semi-sweet chocolate chips. Baked in a 9 x 13-inch pan and optionally topped with cream cheese frosting, it is a simple way to use extra zucchini and overripe bananas.

Ingredients

Scale

2 cups shredded zucchini, squeezed dry
2 ripe bananas
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 large eggs, room temperature
1 cup granulated sugar
12 tablespoons butter, melted and slightly cooled
1 cup semi-sweet chocolate chips
Cream cheese frosting, optional

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Instructions

Preheat the oven to 325°F.
Line a 9 x 13-inch baking dish with parchment paper and set aside.
Place the shredded zucchini in a clean kitchen towel and squeeze thoroughly to remove excess moisture.
Whisk together the all-purpose flour, baking powder, and ground cinnamon in a medium bowl.
In a large bowl, stir the eggs and granulated sugar together until combined.
Mash the ripe bananas into the egg mixture and stir until well incorporated.
Gradually stir in the melted and slightly cooled butter.
Add the squeezed zucchini and stir until evenly distributed.
Add the flour mixture and stir just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool completely before adding cream cheese frosting, if desired.
Slice into 16 portions and serve.

Notes

Squeeze the shredded zucchini very well to prevent the cake from becoming overly wet or gummy.
Use very ripe, brown-spotted bananas for the best sweetness and banana flavor.
Avoid overmixing the batter after adding the flour to keep the cake soft and tender.
Begin checking the cake near the 25-minute mark because oven temperatures can vary.
Chocolate chips can be omitted or replaced with chopped walnuts or pecans.
For a lighter finish, replace cream cheese frosting with a dusting of powdered sugar.
Store frosted cake covered in the refrigerator because cream cheese frosting contains dairy.
Nutrition information does not include optional cream cheese frosting.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 288 kcal
Sugar: 19 g
Sodium: 89 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 44 mg