Banana Zucchini Mini Cake with Pecan Cream Cheese Frosting

Inspired from a recipe by Betty Crocker

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Banana Zucchini Mini Cake with Pecan Cream Cheese Frosting

Recipe can be doubled to fit into a 13x9x2 inch baking dish.

Ingredients

CAKE:

1 cup all purpose flour

½ cup whole wheat pastry white whole wheat flour

½ cup sugar

½ tsp ground cinnamon

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 cup mashed ripe bananas (about 2 medium)

1¼ cups shredded zucchini (about 1 small)

1 egg

1 tsp vanilla

FROSTING:

4 oz softened cream cheese

3 tbsp softened butter

1¼ cups powdered sugar

1 tbsp milk

1 tsp vanilla

¼ cup chopped pecans

Instructions

1

Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.

2

In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt.

3

In medium bowl, mix bananas, zucchini, egg, vegetable oil, brown sugar, and vanilla.

4

Add wet ingredients to dry ingredients; stir just until combined.

5

Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs.

6

FROSTING: Beat softened butter and softened cream cheese until well blended.

7

Add powdered sugar and vanilla. Beat until creamy.

8

Add milk, one tablespoon at a time, if needed until desired consistency is reached.

9

Spread evenly on top of cake.

10

Cover and refrigerate any remaining cake (as cream cheese frosting prevents the cake from sitting out).

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Banana Zucchini Mini Cake with Pecan Cream Cheese Frosting

Inspired from a recipe by Betty Crocker