Zucchini Banana Cake with Coffee Frosting
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (642)

Zucchini Banana Cake with Coffee Frosting

NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 14%
CARBS 63G48% OF CAL
3G FIBER38G ADDED12G INTRINSIC10G OTHER50G TOTAL SUGAR
FAT 30G52% OF CAL
26G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick spiced cake layered with zucchini and banana for moisture, topped with a coffee-flavored cream cheese frosting. It's simple to make and tastes like a warming spice latte dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 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 melted coconut oil
  • 1/3 cup honey
  • 2 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 (1 stick) salted butter, at room temperature
  • 1 ½ cups confectioners’ sugar
  • 1 tablespoon instant coffee powder
PREP
25M
SODIUM
398MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.