Zucchini & Banana Bundt Cake Recipe

Name: Zucchini & Banana Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Zucchini, Shredded; 1 cup Mashed Bananas; 3 whole Eggs; 1 cup Vegetable Oil; 1-1/2 cup Sugar; 2 cups All-purpose Flour; 1/4 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 Tablespoon Vanilla; 1/2 cups Chopped Pecans

Servings: persons

1 cup Zucchini, Shredded
1 cup Mashed Bananas
3 whole Eggs
1 cup Vegetable Oil
1-1/2 cup Sugar
2 cups All-purpose Flour
1/4 teaspoons Baking Powder
1 teaspoon Baking Soda
1 Tablespoon Vanilla
1/2 cups Chopped Pecans

1
Preheat Oven to 350 degrees.
2
Shred zucchini and set aside. Mash bananas and set aside.
3
In a large bowl, beat eggs, oil, and sugar.
4
Slowly add flour, baking powder, baking soda, cinnamon, vanilla extract, and pecans. Thoroughly combine.
5
Add zucchini and bananas until well blended.
6
Pour into greased and flowered bundt pan, and bake for 45-55 minutes or until toothpick inserted into the center comes out clean.
7
Cool for 10 minutes in pans on wire rack. Remove from pan and cool completely.
8
This could also be made into loaf pans, with enough to fill about 2.
9
Once cooled, dust with powdered sugar.

1122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Zucchini, Shredded, 1 cup Mashed Bananas, 3 whole Eggs, 1 cup Vegetable Oil, and more.

Yes, Zucchini & Banana Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini & Banana Bundt Cake

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