The Pioneer Woman Tasty Kitchen
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Zucchini & Banana Bundt Cake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Zucchini & Banana Bundt cake. Moist and delicious, the best of both worlds! A great summer treat!

Ingredients

  • 1 cup Zucchini, Shredded
  • 1 cup Mashed Bananas
  • 3 whole Eggs
  • 1 cup Vegetable Oil
  • 1-½ cup Sugar
  • 2 cups All-purpose Flour
  • ¼ teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 Tablespoon Vanilla
  • ½ cups Chopped Pecans

Preparation

Preheat Oven to 350 degrees.

Shred zucchini and set aside. Mash bananas and set aside.

In a large bowl, beat eggs, oil, and sugar.

Slowly add flour, baking powder, baking soda, cinnamon, vanilla extract, and pecans. Thoroughly combine.

Add zucchini and bananas until well blended.

Pour into greased and flowered bundt pan, and bake for 45-55 minutes or until toothpick inserted into the center comes out clean.

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.

4 Comments

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Phyllis Watters on 8.31.2011

The recipe didn’t specify how much cinnamon to use so I used a teaspoon. Plus I reduced the vanilla to one teaspoon.

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anneh on 8.7.2009

I made this yesterday. It was perfect to use up the old bananas on my counter top, as well as my over abundance of zucchini. I used newshadeofgreen’s healthier variations (substituting applesauce for some of the oil) and it was delicious. I put in 1 tsp of vanilla and cinnamon. The bundt pan was a nice idea. I get so tired of zucchini bread in a loaf shape, because the middle never seems to be done all of the way. This was delicious!

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ksparksfusco on 8.3.2009

This was a huge hit at my church for all age levels! It was moist and had a wonderfully sweet banana flavor- perfect.

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newshadeofgreen on 7.27.2009

I tried this recipe this morning and it turned out great! I made a few modifications to make it healthier…

– 1 cup vegetable oil = 3/4 cup apple sauce, 1/4 cup veg oil
– 1 1/2 cups sugar = 1 cup sucanat, 1/2 cup sugar
– 2 cups all-purpose flour = 1 1/2 cups whole wheat pastry flour and 1/2 cup all-purpose flour

It is very moist and tasty! I also guessed on the vanilla and cinnamon by adding 1/2 tsp each.

Thanks bakeaholic!

2 Reviews

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Rachel on 2.3.2015

After a couple adjustments this is by far one of my favorite recipes!
The secret is to sub out the vegetable oil for coconut oil (it’s a solid so it has to be in liquid form-30 seconds in the microwave does the trick!) i sub out the grabulated sugar for turbinado sugar and also add 1 teaspoon of cinnamon. I also use walnuts instead of pecans. Try it-it’s delightfully delicious and I haven’t found a soul who doesn’t sneak an extra sliver…

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Kim Taylor on 11.29.2011

This recipe is fabulous! I have created a slightly healthier version by:
*reducing the oil to 1/2C and adding 1/2C of non-fat, greek yogurt
*using two eggs instead of 3
*use 3/4C of granulated sugar OR 8 packs of splenda
*adding 1C of all purpose flour and 1C of whole wheat flour
I also add 1/2C of slivered almonds which add a whole new flavor to the mix!
All in all, a wonderful cake, with or without the changes!

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