Instructions:
For the Cake:
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
- In a stand mixer on low speed, add in the sugar, eggs, oil, vanilla, and mashed banana. Mix on medium speed for about 1 minute, or until fully combined.
- One cup at a time, add the flour mixture into the sugar mixture. Mix until just incorporated and remove the bowl from the mixer.
- Stir in the drained and shredded zucchini.
- Note: I prefer to keep the green skin on my zucchini, but you can peel it if you prefer. If you have a very large zucchini, remove any seeds prior to grating.
- Divide the batter evenly among the prepared cake pans and bake for 22-26 minutes, or until an inserted toothpick comes out mostly clean.
Whipped Cream Cheese:
- In the bowl of a stand mixer, beat the whipping cream on medium-high until stiff peaks form, about 3 minutes.
- Place the whipped cream into a separate bowl and clean out the stand mixer bowl.
- In the clean stand mixer bowl, whip the cream cheese with the whisk attachment until light and smooth. Add in the sugar, salt, and vanilla, and beat until fully incorporated.
- Remove the bowl from the stand mixer and gently fold in the whipped cream to the cream cheese mixture.
- The frosting can be used immediately. Store in the refrigerator until ready to use, but be sure to bring it to room temperature before piping or spreading.
Course: Dessert
Keyword: Zucchini Banana Layer Cake with Whipped Cream Cheese Frosting
Servings: 9 servings
Author: Amanda Rettke
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