Cake & Cupcakes/ Dessert

Banana Zucchini Mini Cake with Pecan Cream Cheese Frosting

Inspired from a recipe by Betty Crocker

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

Banana Zucchini Mini Cake with Pecan Cream Cheese Frosting

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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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