Name: Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting.
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 small zucchini (grated (about 1 1/2 cups grated, before squeezing out water)); 2 medium ripe bananas (mashed (about 3/4 cup mashed)); 1/2 cup coconut oil (melted); 1/3 cup honey; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 teaspoon ground cinnamon ((optional)); 1/2 teaspoon kosher salt; 1 cup semi-sweet or dark chocolate chunks; 4 ounces cream cheese (at room temperature); 1/2 cup salted butter (at room temperature); 1 1/2 cups confectioners sugar; 1 tablespoon instant coffee powder; 2 teaspoons vanilla extract

Are you looking for a delicious and unique dessert that combines the rich flavors of chocolate with the wholesome goodness of zucchini and bananas? Look no further than this Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting! This cake is a delightful treat that’s not only moist and flavorful but also packed with nutrients. Perfect for any occasion, this cake is sure to impress your friends and family while satisfying your sweet tooth.

Why This Recipe is a Keeper

This Chocolate Zucchini Banana Cake is a keeper because it cleverly incorporates vegetables and fruits, making it a healthier dessert option without sacrificing taste. The zucchini adds moisture and texture, while the ripe bananas enhance the sweetness and contribute to the cake’s soft crumb. Topped with a luscious Vanilla Coffee Frosting, it creates a perfect balance of flavors that will have you coming back for seconds. Plus, the combination of chocolate and coffee is simply divine, making this cake an absolute hit for chocolate lovers and coffee aficionados alike.

Ingredient Rundown

To create this delightful cake, you’ll need the following ingredients:

2 small zucchini, grated (about 1 1/2 cups grated, before squeezing out water) – Adds moisture and nutrients.
2 medium ripe bananas, mashed (about 3/4 cup mashed) – Sweetens the cake naturally and enhances its texture.
1/2 cup melted coconut oil – Keeps the cake moist and adds a subtle coconut flavor.
1/3 cup honey – A natural sweetener that pairs beautifully with the other flavors.
2 eggs – Binds the ingredients together and adds richness.
2 teaspoons vanilla extract – Enhances the overall flavor of the cake.
1 1/2 cups all-purpose flour – Provides structure to the cake.
1 1/2 teaspoons baking soda – Helps the cake rise and become fluffy.
1 teaspoon ground cinnamon (optional) – Adds a warm, cozy flavor.
1/2 teaspoon kosher salt – Balances the sweetness and enhances the flavors.
1 cup semi-sweet or dark chocolate chunks – For that rich chocolate flavor.
4 ounces cream cheese, at room temperature – A key ingredient for the frosting for creaminess.
1/2 cup (1 stick) salted butter, at room temperature – Adds richness to the frosting.
1 1/2 cups confectioners sugar – Sweetens and thickens the frosting.
1 tablespoon instant coffee powder – Enhances the flavor of the frosting.
2 teaspoons vanilla extract – Adds flavor to the frosting.

What You’ll Need (Gear)

Mixing bowls – For combining the wet and dry ingredients.
Whisk – To mix the batter thoroughly.
Spatula – For folding in the chocolate chunks and zucchini.
9×13-inch baking pan – The perfect size for this cake.
Electric mixer – For whipping up the frosting.
Cooling rack – To cool the cake before frosting.

From Start to Finish: Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with a little coconut oil or cooking spray to ensure easy removal of the cake.

Step 2: Prepare the Zucchini

Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture over the sink. This step is crucial to prevent a soggy cake.

Step 3: Mix Wet Ingredients

In a large mixing bowl, combine the melted coconut oil, honey, mashed bananas, eggs, and vanilla extract. Whisk until everything is well combined and smooth.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon (if using), and kosher salt.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix!

Step 6: Fold in Zucchini and Chocolate

Gently fold in the grated zucchini and chocolate chunks until evenly distributed throughout the batter.

Step 7: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.

Step 9: Prepare the Frosting

In a mixing bowl, beat the cream cheese and salted butter together until creamy and smooth. Gradually add the confectioners sugar and instant coffee powder, mixing until well combined. Finally, add the vanilla extract and beat until fluffy.

Step 10: Frost the Cake

Once the cake is completely cool, spread the Vanilla Coffee Frosting evenly over the top. Feel free to sprinkle some extra chocolate chunks or a dusting of cocoa powder on top for decoration.

Easy Ingredient Swaps

Coconut oil – Can be replaced with vegetable oil or melted butter if preferred.
Honey – Maple syrup or agave nectar can be used as a different natural sweetener.
All-purpose flour – Whole wheat flour or gluten-free flour can be used for a healthier alternative.
Cream cheese – Greek yogurt can be substituted for a lighter frosting option.

Troubles You Can Avoid

Make sure to squeeze out as much moisture from the zucchini as possible to avoid a dense cake.
Don’t overmix the batter; this can lead to a tough texture.
Always check for doneness with a toothpick in the center of the cake to ensure it’s fully baked.
Allow the cake to cool completely before frosting to prevent the frosting from melting.

Storing Tips & Timelines

This Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be refrigerated for about a week. For longer storage, consider freezing the unfrosted cake for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy it, thaw it at room temperature and frost it just before serving.

Ask the Chef

Can I use other types of flour in this recipe?

Yes! You can use whole wheat flour for a heartier texture or a gluten-free flour blend if you need a gluten-free option. Just keep in mind that different flours may slightly alter the texture of the cake.

How can I make this cake more chocolatey?

If you want to enhance the chocolate flavor, you can add cocoa powder to the batter. Start with 1/4 cup and reduce the flour by the same amount to maintain the right consistency.

Can I make this cake ahead of time?

Absolutely! This cake keeps well, so you can bake it a day or two in advance. Just store it in an airtight container until you’re ready to frost and serve.

What can I serve this cake with?

This cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Fresh berries also make a lovely accompaniment!

Ready, Set, Cook

Now that you have all the details, it’s time to roll up your sleeves and get baking! This Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting is not only easy to make, but it’s also a wonderful way to sneak some veggies into a dessert everyone will love. Grab your ingredients, gather your gear, and let the baking begin! Enjoy the delightful flavors that will fill your kitchen, and watch as your friends and family devour this scrumptious cake. Happy baking!