The Pioneer Woman Tasty Kitchen
Profile Photo

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

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

You must be logged in to post a comment.

Profile photo of Phyllis Watters

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.

Profile photo of anneh

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!

Profile photo of ksparksfusco

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.

Profile photo of newshadeofgreen

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

You must be logged in to post a review.

Profile photo of Rachel

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…

Profile photo of Kim Taylor

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!

Related Recipes

Strawberry Dump Cake
Profile Photo by Krystle in Desserts
Juicy strawberries, moist cake, and crunchy streusel take this cake over the top. Easiest dessert ever,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Oreo Cake
Profile Photo by Krystle in Desserts
Moist chocolate cake with an out-of-this-world Oreo buttercream. You'll be making this...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Intermediate


Lemon Rhubarb Custard Cake
Profile Photo by Sabrina Russo in Desserts
This Lemon Rhubarb Custard Cake is sweet, tangy and incredibly moist....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Classic Birthday Cake
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Desserts
This is an incredible classic birthday cake with a decadent chocolate...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Ripe Peach Almond Gluten-Free Cake
Profile Photo by Genevieve Padalecki in Desserts
It's finding tasty gluten-free treats that can actually satisfy your sweet...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy