Banana Zucchini Pudding Cake
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If you are looking for a delicious cake that is packed with flavor and is one of the moistest cakes you can have, you have to try this banana zucchini cake. Packed with vitamins and protein, this is a healthier alternative than a traditional cake.
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Banana Zucchini Cake Recipe
Does zucchini cake need to be refrigerated?
Oftentimes, when you make a zucchini cake it is topped with a rich cream cheese frosting. Because I wanted this cake on the healthier side of things, I am using a brown butter glaze. While the traditional glaze is only slightly better than frosting, this glaze is used very sparingly so that it does not take away from the cake itself. Because this is a glaze and not a cream cheese frosting, you do not need to refrigerate the cake.
Do I need to peel zucchini for cake?
When you are making a zucchini cake, you do not have to peel the zucchini. Some people prefer to peel it but I like the texture that the skin gives to the cake. It helps to distinguish the pieces of zucchini.
How do you Grate zucchini for a cake?
There are 2 ways that you can grate the zucchini in order to use it for this cake. You can use a hand grater. This is what people think of when it comes to grating foods. A box grater works best but the graters that sit over the bowl work well too. Then you will grate the zucchini by running it over the slicers that will chop and cut the zucchini into small pieces perfect for this cake. The other way to grate zucchini for a cake is to use a food processor. Many people like this method because it is easy and the pieces get very small.
However, you have no control over how small they get and if it because more of a mush than grated pieces of zucchini. This comes down to preference.
How do you freeze shredded zucchini?
After you have shredded the zucchini you want to let it sit on a napkin. The goal is to dry some of the water that was released while you were grating it. Then you can move it to an airtight container or freezer bag.
This is great in the late summer months when gardens are producing a lot of zucchini. You can often get it at an extremely low price and then you can use it at any point during the next few months.
Ingredients for Banana Zucchini Cake Recipe
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg
- Vanilla or plain Greek yogurt
- Vanilla extract
- Bananas
- Zucchini
- Instant vanilla pudding mix
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet mini chocolate chips
- Confectioners’ sugar
- Milk
How to Make Zucchini Cake Recipe
Preheat oven to 350F. Butter the bottom and sides of an 8×8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a large microwave-safe mixing bowl, melt the butter. Whisk in sugars, egg, yogurt, and vanilla until combined. Add the bananas and zucchini; stir until combined.
Add the dry pudding mix to the banana mixture and stir until combined. Add the flour, baking soda, salt, and stir until just combined (do not over-mix). Fold in the chocolate chips. Pour batter into prepared pan and bake for about 35 to 38 minutes, or until golden and edges have pulled away slightly from sides of the pan. Transfer to a wire rack and allow cake to cool in pan for at least 30 minutes before slicing and serving. While cake is cooling, make the glaze.
To make the glaze, in a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to a large heatproof bowl and allow it to cool for 5 minutes. Add the confectioners’ sugar and vanilla; whisk to combine. Based on desired glaze consistency and taste preference, add the milk 1/2 tablespoon at a time, until desired consistency is reached.
Drizzle glaze over cake and serve.
Enjoy!!
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Banana Zucchini Pudding Cake
Ingredients
- 8 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg, room temperature
- 3/4 cup vanilla or plain Greek yogurt
- 1 tablespoon vanilla extract
- 1 cup mashed ripe bananas
- 1 cup coarsely grated zucchini
- 1 3.4-ounce box instant vanilla pudding mix
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet mini chocolate chips
For the Vanilla Browned Butter Glaze:
- 4 tablespoons unsalted butter
- 1 cup confectioners’ sugar
- 1 tablespoon vanilla extract
- 1/2 to 1 tablespoon milk
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Instructions
- Preheat oven to 350F. Butter the bottom and sides of an 8x8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- In a large microwave-safe mixing bowl, melt the butter. Whisk in sugars, egg, yogurt, and vanilla until combined. Add the bananas and zucchini; stir until combined.
- Add the dry pudding mix to the banana mixture and stir until combined. Add the flour, baking soda, salt, and stir until just combined (do not over-mix). Fold in the chocolate chips. Pour batter into prepared pan and bake for about 35 to 38 minutes, or until golden and edges have pulled away slightly from sides of the pan. Transfer to a wire rack and allow cake to cool in pan for at least 30 minutes before slicing and serving. While cake is cooling, make the glaze.
- To make the glaze, in a 10-inch skillet over medium-high heat, melt butter. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove from heat and transfer to a large heatproof bowl and allow it to cool for 5 minutes. Add the confectioners’ sugar and vanilla; whisk to combine. Based on desired glaze consistency and taste preference, add the milk 1/2 tablespoon at a time, until desired consistency is reached.
- Drizzle glaze over cake and serve.
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Zucchini is so versatile whether you are making it for dessert or dinner. Here are some of my other favorite zucchini recipes:
Garlic Lemon Oven Baked Zucchini – These Garlic Lemon Oven Baked Zucchini are a 5 ingredient healthy zucchini snack or easy vegetable side dish when you want to switch things up. So good.
Broccoli Cheese Chicken Zucchini Boats – Looking for a delicious chicken zucchini boat recipe? This is an easy chicken and zucchini recipe that is sure to please. Healthy, with an amazing taste, this is a healthy dinner idea.
Garlic Butter Meatballs with Lemon Zucchini Noodles Recipe – These are the ultimate garlic butter meatballs with zucchini noodles! With every bite of these low carb meatballs, you will be yearning for the next one! They are buttery, have the perfect amount of garlic, and have lots of protein to keep you full.
Turkey Zucchini Casserole – This Turkey Zucchini Casserole is a delicious and easy casserole recipe that will make the entire family happy. And you’ll be pleased to, using up leftover in the fridge!
Garlic Butter Steak with Zucchini Noodles – Garlic Butter Steak with Zucchini Noodles is about to become you’re favorite low-carb, easy “melt in your mouth” dinner recipe! It has quickly become one of my go-to steak recipes because it is so amazing!
Carrot-Zucchini Bars with Cream Cheese Frosting – Looking for a way to use fresh zucchini? You have to try these Carrot-Zucchini Bars with Cream Cheese Frosting. Spicy Carrot-Zucchini Bars are covered in cream cheese frosting! An easy and delicious way to use zucchini from your garden.
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