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Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting

Chocolate Zucchini Banana Cake with Vanilla Coffee Frosting

This chocolate zucchini banana cake is moist and tender from grated zucchini and mashed banana, studded with melted chocolate chunks and topped with a tangy vanilla‑coffee cream cheese frosting. It takes about 60 minutes total including cooling and is perfect for dessert or a coffee‑time treat — cool the cake before frosting.
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Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 minute
Course: Desserts
Keyword: banana, chocolate, coffee, cream cheese, zucchini

Ingredients

  • 2 small zucchini grated (about 1 1/2 cups grated, before squeezing out water)
  • 2 medium bananas ripe, mashed (about 3/4 cup mashed)
  • 1/2 cup coconut oil melted
  • 1/3 cup honey
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon optional
  • 1/2 teaspoon kosher salt
  • 1 cup semi-sweet or dark chocolate chunks
  • 4 ounces cream cheese at room temperature
  • 1/2 cup salted butter 1 stick, at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1 tablespoon instant coffee powder
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350° F and line an 8-inch square baking pan with parchment paper.
  2. Place the grated zucchini in a clean towel and squeeze out any excess water.
  3. In a large mixing bowl, stir together the mashed bananas, melted coconut oil, honey, eggs, and vanilla until combined.
  4. Add the all-purpose flour, baking soda, ground cinnamon (if using), and kosher salt; mix until just combined, then stir in the squeezed zucchini and fold in the chocolate chunks.
  5. Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until the center is just set; remove from oven and let cool for at least 30 minutes before frosting.
  6. To make the frosting, dissolve the instant coffee powder in 1 tablespoon hot water.
  7. Beat the room-temperature cream cheese and salted butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar, dissolved coffee, and vanilla, and beat until the frosting is light and fluffy, 2 to 4 minutes more.
  8. Spread the frosting over the cooled cake and slice to serve.

Notes

Squeeze the grated zucchini thoroughly to remove excess moisture so the cake doesn't become soggy. Allow the cake to cool at least 30 minutes before frosting so the frosting holds its texture. Use room-temperature cream cheese and butter for a smooth, fluffy frosting; dissolve the instant coffee first for even flavor.