Description
A tender, spiced quick bread fusing zucchini’s moisture with ripe bananas, topped with a velvety maple frosting. A versatile dessert or snack, perfect for cozy gatherings or quiet indulgence.
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups grated zucchini (moisture squeezed out)
3 cups mashed ripe bananas (about 5–6 medium bananas)
1 cup vegetable oil
2 cups granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup maple syrup
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup milk (optional for frosting consistency)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
In a separate bowl, combine zucchini, mashed bananas, oil, sugar, eggs, and vanilla; mix thoroughly.
Fold dry ingredients into wet mixture until just combined.
Bake for 45-50 minutes until a toothpick comes out clean.
Cool completely on a wire rack.
For frosting: Beat butter and maple syrup, gradually add powdered sugar, and stir in milk as needed. Spread over cooled cake.
Notes
Use exceptionally ripe bananas for maximum sweetness.
Microwave zucchini briefly (30-45 seconds) to expel excess liquid efficiently.
Store at room temperature, covered, for up to 3 days.
Cake frosted with vegan dairy butter is a halal-friendly adaptation.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 340
- Sugar: 28g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg