Zucchini & Banana Bundt Cake

First off I have to apologize for my long absence! It’s been a crazy March so far. But I had such a craving to bake that I went out and bought a new pan just for this cake! I had wanted to make zucchini bread initially, and growing up my Nonna always made the best. I had her recipe written down somewhere and couldn’t find it! So I decided to improvise and create something a little different. My mom’s been out of town this weekend, so this morning when I told my brother I was going to make zucchini bread, he asked if I could make banana bread instead. So I thought I would compromise, being the nice sister I am. I found this recipe and decided to give it a try. It’s super moist and I love the colors that come out of the combo of zucchini&banana. This is really yummy and I even got to use my brand new attachment! I had gotten it from Koko, back in June for my birthday and hadn’t tried it! I think I was scared, its the shredder and grater attachment for the Kitchen Aid mixer, and it’s so easy and works great!! Especially for zucchini bread or carrot cake when you have to shred lots! So if you have one, try it out on this recipe! It’s delish.

ps. I realize my cake is broken, or should I say “wrecked”. Needless to say one part of the cake got a wee bit stuck, but hey, perfection isn’t everything. It’s how it tastes!

Zucchini & Banana Bundt Cake

Ingredients:

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1 cup aw zucchini, shredded ( about 3 small )
  • 1 cup mashed banana ( about 2 )
  • 1/2 cup chopped pecans, if desired.
Directions:
Preheat Oven to 350 degrees.
  1. Shred zucchini and set aside.  Mash bananas and set aside.
  2. In a large bowl, beat eggs, oil, and sugar.
  3. Slowly add flour, baking powder, baking soda, cinnamon, vanilla extract, and pecans.  Thoroughly combine.
  4. Add zucchini and bananas until well blended.
  5. Pour into greased and flowered bundt pan, and bake for 45-55 minutes or until toothpick inserted into the center comes out clean.
  6. Cool for 10 minutes in pans on wire rack.  Remove from pan and cool completely.
This could also be made into loaf pans, with enough to fill about 2. Once cooled, dust with powdered sugar.
Enjoy!
Here’s a couple pics of my new gadget & bundt pan!

26 Comments on Zucchini & Banana Bundt Cake

  1. Koko
    March 22, 2009 at 4:57 PM (5 years ago)

    Oooh I’m so glad your attachments worked and were helpful!!! Cool combination, too!

    Reply
  2. thepinkpeppercorn
    March 22, 2009 at 6:18 PM (5 years ago)

    Ooooh fantastic! It must be so moist and tender! YUM YUM YUM!

    Reply
  3. Alicia
    March 22, 2009 at 6:23 PM (5 years ago)

    Koko – Thanks again!

    TPP – It was definitely moist! and Yummy!

    Reply
  4. NAOmni
    March 22, 2009 at 6:51 PM (5 years ago)

    I was so excited to see a post from you! And this looks fantastic!

    NAOmni

    Reply
  5. Alicia
    March 22, 2009 at 10:06 PM (5 years ago)

    NAOmni – I was excited to post it!! thanks for staying in touch! I’ll be back sooner than later!!

    Reply
  6. Michelle
    March 23, 2009 at 4:11 AM (5 years ago)

    Thanks for the link to my blog. So glad you enjoyed the cake!

    Reply
  7. Alicia
    March 23, 2009 at 9:33 AM (5 years ago)

    Michelle – No problem! It was so good. Thanks for posting it!

    Reply
  8. ingrid
    March 23, 2009 at 11:58 AM (5 years ago)

    That is a neat looking cake. Love the bits of green that you see and it looks super moist!
    ~ingrid

    Reply
  9. Evan
    March 23, 2009 at 2:05 PM (5 years ago)

    Glad the shredder attachment worked well. It must save a lot of time. Sure would be nice to have a piece of that cake for afternoon tea- Hint! Hint!

    Reply
  10. Alicia
    March 23, 2009 at 2:11 PM (5 years ago)

    Ingrid – Thanks! I liked how it turned out too with the colors!

    Evan – Thanks! Perhaps i’ll have to pop some over to you!

    Reply
  11. Kevin
    March 30, 2009 at 1:03 PM (5 years ago)

    That zucchini cake looks really good! I like the green flecks in it.

    Reply
  12. Girl Healthy
    March 30, 2009 at 7:36 PM (5 years ago)

    Wow, you’re quite the ambitious baker. Bravo!!

    Reply
  13. Alicia
    April 3, 2009 at 2:32 PM (5 years ago)

    Kevin – Thanks! I like the green too, i Love zucchini.

    Girl Healthy – Hahah thanks! My next one to make with the shredder is carrot cake.. i think im shredder happy!

    Reply
  14. vincent
    April 14, 2009 at 9:04 AM (5 years ago)

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
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    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

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    petitchef.com

    Reply
  15. Jujubie
    May 8, 2009 at 6:39 PM (5 years ago)

    I’ve done this three times now and with equal success each time. I use frozen zuchini, defrost it and remove the water. Three cups with the water out gives one cup of zucchini. This gives such a rich texture. Great recipe to work with!

    Reply
  16. Carolin
    September 4, 2009 at 4:57 PM (5 years ago)

    Made this the other day and they went nuts over it! I am now officially my father in laws favorite!

    Reply
  17. Alicia
    September 4, 2009 at 5:12 PM (5 years ago)

    Glad to hear!!~ =)

    Reply
  18. Kaori
    October 27, 2009 at 7:14 AM (5 years ago)

    I love anything with Banana but never heard of a combo with zucchini!! Will try this recipe for sure! Thanks!

    Reply
  19. David Caroll
    June 30, 2010 at 9:43 AM (4 years ago)

    Do you know how many calories are in this?

    Reply

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