Zucchini and Banana Bundt Cake with Maple Cream Cheese Frosting

Preheat oven to 350 F. Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess. Set pan aside.

In a large bowl sift together the flour, baking soda, baking powder, salt and ground cinnamon. Set aside.

With an electric mixer, in a separate large mixing bowl, beat together the sugar, eggs, oil, vanilla, and mashed bananas.

Gradually add the flour mixture into the sugar mixture and continue to mix on medium low until well incorporated. Stir in the shredded zucchini.

Pour the batter into the prepared Bundt pan, smooth the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.

In the meantime prepare the frosting. Place the cream cheese in a mixing bowl and beat with electric mixer until smooth. Add in the powdered sugar and continue to mix until well incorporated. Pour in the maple syrup and mix until smooth and no lumps appear.

When it’s done take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Allow cake to cool completely before frosting.