Banana Chocolate Chip Zucchini Cake with Cream Cheese Frosting Ingredients 1. All-Purpose Flour – 2 cups 2. Baking Powder – 1 tsp 3. Baking Soda – ½ tsp 4. Ground Cinnamon – 1 tsp 5. Salt – ½ tsp 6. Ripe Bananas – 2 medium, mashed 7. Zucchini – 1 cup, finely grated and squeezed dry 8. Granulated Sugar – ¾ cup 9. Light Brown Sugar – ½ cup, packed 10. Vegetable Oil – ½ cup 11. Large Eggs – 2 12. Vanilla Extract – 2 tsp 13. Sour Cream – ½ cup 14. Semi-Sweet Chocolate Chips – 1 cup 15. Unsalted Butter – ½ cup, softened 16. Cream Cheese – 8 oz, softened 17. Powdered Sugar – 3 cups 18. Vanilla Extract – 1 tsp, for frosting 19. Salt – ⅛ tsp, for frosting Recipe 1. Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch baking dish with butter or cooking spray and line the bottom with parchment paper if desired. 2. Prepare the Zucchini: Wash and finely grate the zucchini. Place it in a clean kitchen towel and squeeze out excess moisture. Measure 1 cup of the drained zucchini and set aside. 3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and ½ teaspoon of salt until evenly combined. Set aside. 4. Prepare the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until mostly smooth. Add the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream. Whisk until the mixture is smooth and well combined. 5. Combine the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, which can make the cake dense. 6. Add the Zucchini and Chocolate Chips: Fold the grated zucchini and chocolate chips into the batter until evenly distributed. The batter should be thick and moist. 7. Fill the Baking Dish: Pour the batter into the prepared baking dish. Spread it evenly into the corners using a spatula and smooth the surface. 8. Bake the Cake: Place the dish in the preheated oven and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil. 9. Cool Completely: Remove the cake from the oven and allow it to cool in the baking dish for 15 minutes. Transfer it to a wire rack if desired and let it cool completely before frosting. 10. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and fluffy. Add the powdered sugar gradually, beating on low speed until incorporated. 11. Finish the Frosting: Add the vanilla extract and ⅛ teaspoon of salt. Beat for another 1–2 minutes until the frosting is creamy, smooth, and spreadable. If it is too soft, refrigerate it for 15 minutes before using. 12. Frost the Cake: Spread the cream cheese frosting evenly over the completely cooled cake using an offset spatula. Create gentle swirls across the surface for a smooth, homemade finish. 13. Slice and Serve: Cut the cake into generous squares and serve at room temperature. Store leftovers covered in the refrigerator for up to 4 days. Follow for more delicious homemade recipes and amazing food ideas! - @s2021543qzx