Instructions:

For the Cake:

1. Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
2. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
3. 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.
4. One cup at a time, add the flour mixture into the sugar mixture. Mix until just incorporated and remove the bowl from the mixer.
5. 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.
6. 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:

1. In the bowl of a stand mixer, beat the whipping cream on medium-high until stiff peaks form, about 3 minutes.
2. Place the whipped cream into a separate bowl and clean out the stand mixer bowl.
3. 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.
4. Remove the bowl from the stand mixer and gently fold in the whipped cream to the cream cheese mixture.
5. 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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