Zucchini Banana Cake – Moist, Light & Naturally Sweet

This Zucchini Banana Cake is everything you want in a feel-good dessert: soft, moist, gently spiced, and naturally sweet from ripe bananas and fresh zucchini. It’s a sneaky way to add more veggies into your day while satisfying your craving for something comforting and delicious. Made with simple, lighter ingredients, it’s perfect for breakfast, a snack, or a healthy dessert the whole family will love.

Why You’ll Love This Recipe

Perfect Texture: Moist and tender thanks to banana and zucchini.
Naturally Sweetened: Ripe bananas bring natural sweetness, reducing added sugar.
Great for Leftover Produce: A smart way to use overripe bananas and garden zucchini.
Wholesome & Satisfying: Feels indulgent but made with better-for-you ingredients.

Ingredients

• 1 cup finely shredded zucchini (squeeze out excess moisture)
• 2 medium ripe bananas, mashed
• 2 eggs
• 1/3 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour (or all-purpose)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp salt
• Optional: 1/4 cup chopped walnuts or dark chocolate chips

Instructions

1. Preheat & Prepare Pan
Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.

2. Mix Wet Ingredients
In a large bowl, whisk together mashed bananas, eggs, applesauce, honey (or syrup), and vanilla until smooth.

3. Combine Dry Ingredients
In a separate bowl, mix flour, baking soda, baking powder, cinnamon, and salt.

4. Combine Everything
Add dry ingredients to the wet mixture and stir just until combined. Fold in shredded zucchini and optional nuts or chocolate chips.

5. Bake
Pour batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve
Let cool completely before slicing into 12 squares. Serve plain or with a light dusting of powdered sugar.

Nutritional Information

Calories: 140
Carbohydrates: 23g
Fat: 4g
Protein: 3g
Fiber: 3g

Tips for Success

• Squeeze Zucchini Well: Too much moisture can make the cake soggy.
• Use Spotty Bananas: The riper, the sweeter—no need for extra sugar.
• Keep It Fresh: Store in the fridge for up to 4 days or freeze individual pieces for easy snacks.
• Add Flavor: A pinch of nutmeg or a handful of raisins makes a nice variation.

Why This Recipe Works

Banana adds natural sweetness and moisture, while zucchini brings subtle flavor and fiber without being noticeable. This cake feels indulgent but stays light and nutrient-rich thanks to smart ingredient choices and balanced sweetness.

Zucchini Banana Cake is a perfect fusion of comfort and nutrition. Whether you enjoy it for breakfast, dessert, or an afternoon pick-me-up, it’s a delicious way to use real ingredients to create something warm, wholesome, and satisfying. One bite, and it’ll become a staple in your healthy baking rotation.