I made this snack cake in 2010! When I first moved into the flat I live in now. Life is completely different now (hell yes), but this cake (and Elliotto) have stayed awesome. SO! Since I made this cake before, I’ve dealt with a broken fridge, mini ant families x 3, flooding through my windows, flooding in the basement, quit one job, got another one, cut my hair, fell off my bike, broke probably like 19.5 glasses, made a bunch of ice cream, gotten more tattoos (valentine mermaid, s’mores campfire, lighting bolt, XO, arrows, popsicle & ice cream cone), started running, started therapy, figured some things out, didn’t figure some things out and here we are! With cake! Cool.
Anyhow! This time when I made this cake, I cut down on the sugar and used some graham flour. Tastes like a breakfast dream, if you ask me. I’m all “NO DESSERT ‘TIL PORTLAND!” But I’ll eat zucchini cake and call it a breakfast and not a dessert and will sample cookie dough, but not eat the cookies and I’m going to Portland tomorrow and I CAN’T WAIT!
- 2 small/medium zucchini, grated
- 2 ripe bananas, mashed + smashed
- 1 cup canola oil
- 1 t vanilla
- 1 1/2 cups graham flour or whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 heaping cup of brown sugar
- 1 t salt
- 1 t baking soda
- 1 t cinnamon
- Preheat oven to 350°F. Grease and lightly flour a bundt pan, set aside. In a medium bowl, beat zucchini, bananas, oil and vanilla with an electric mixer or vigorous stirring. Stir in remaining ingredients.
- Pour into the prepared bundt pan and bake in the preheated oven for 45-60 minutes, or until a knife inserted in the center comes out clean. Cool upright for 15 minutes before inverting onto cooling rack or cake stand. Allow to cool for at least 30 minutes before slicing. Serve with slivered almonds.
Yay! Click HERE for a printable pdf of the recipe above.