Ingredients for Banana Blueberry Zucchini Cake
- 2 large eggs
- 1 ¾ cups granulated sugar
- 3 ripe bananas, mashed
- 2 cups grated zucchini
- 1 cup fresh or frozen blueberries
- 1 cup (2 sticks) softened unsalted butter
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
- 2 cups powdered sugar
- 2-4 tablespoons milk
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How to Make Banana Blueberry Zucchini Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, mash 3 ripe bananas with a fork. Add 2 cups grated zucchini and 1 cup fresh or frozen blueberries to the mashed bananas.
- Add the wet ingredients (banana mixture) to the creamed butter and sugar. Mix until just combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in ½ cup chopped walnuts or pecans (optional).
- Pour batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While cakes are cooling, prepare the glaze: Whisk together 2 cups powdered sugar with 2-4 tablespoons milk until smooth. Add more milk if needed to reach desired consistency.
- Once cakes are completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
169g
Fat
41g
Carbs
21g
