Banana Zucchini Mini Cake with Pecan Cream Cheese Frosting

Inspired from a recipe by Betty Crocker

• CAKE:
  • 1 cup all purpose flour
  • ½ cup whole wheat pastry or 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
  • 1/2 cup vegetable oil
  • 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

Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt.
In medium bowl, mix bananas, zucchini, egg, vegetable oil, brown sugar, and vanilla.
Add wet ingredients to dry ingredients; stir just until combined.
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.
FROSTING: Beat softened butter and softened cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy.
Add milk, one tablespoon at a time, if needed until desired consistency is reached.
Spread evenly on top of cake.
Cover and refrigerate any remaining cake (as cream cheese frosting prevents the cake from sitting out).