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Zucchini Banana Cake

This easy one bowl Zucchini Banana Cake is the most delicious way to use up extra zucchini and bananas. Delightfully simple, this extra moist cake is sure to please kids and adults alike! Don't forget the cream cheese frosting!
Course Dessert
Cuisine American
Keyword banana cake, zucchini cake
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16
Calories 288kcal
Author Trish - Mom On Timeout


  • 2 cups shredded zucchini squeezed dry in a kitchen towel
  • 2 ripe bananas
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 2 eggs room temperature
  • 1 cup granulated sugar
  • 12 tbsp butter melted and cooled slightly
  • 1 cup semi-sweet chocolate chips
  • Cream Cheese Frosting optional


  • Preheat oven to 325 F.
  • Line a 9 x 13 baking dish with parchment paper. Set aside.
  • Whisk together flour, baking powder, and cinnamon. Set aside.
  • In a large bowl, stir together eggs and sugar until combined.
  • Mash in banana until combined.
  • Gradually mix in melted butter.
  • Stir in zucchini.
  • Stir in flour mixture just until combined. Stir in chocolate chips.
  • Pour into prepared pan.
  • Baked 25 to 30 minutes or until an inserted toothpick comes out clean.
  • Let bars cool completely before frosting with cream cheese frosting.
  • Store leftovers in an airtight container.


Nutritional value is calculated without cream cheese frosting.


Calories: 288kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 89mg | Potassium: 304mg | Fiber: 2g | Sugar: 19g | Vitamin A: 370IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg