Banana Zucchini Bundt Cake


I am slowly figuring out how wordpress works, and I have to say, all of the other bloggers are right, wordpress is much easier than blogger! While there may not be as many style customizations available, the ease of navigating around the blogging ‘dashboard’ outweighs it. T

To celebrate my new blog, and to ease the transition from summer to fall, I made this bundt cake because I looooove bundt cakes! They look so pretty when they come out of the pan, and they are so much easier than making a layer cake. I also love zucchini bread, which my mom used to make all the time. I saw this banana zucchini combo and I knew I had to make it right away! Zucchini is super cheap these days, and it’s always good to add some vegetables into cake, that makes it healthy right?! This recipe is also really simple and doesnt require a mixer!

In all honesty, I did healthify this recipe a little bit. Just enough to make me think its healthy, but not enough to make it taste gross (trust me, usually baking recipes that claim to be ‘healthy’ taste like cardboard, and you may or may not end up dumping it all in the garbage when you make it).


I swapped out half the oil for applesauce (healthy tip: applesauce can replace oil in many recipes, and you wont even notice!)

I used half whole wheat, half all purpose flour, you could even try it with all whole wheat if you like

IMG_0672I also used 2 eggs and one flax egg (this was out of necessity since I discovered that we only had two eggs left in the fridge). A flax egg is a good vegan substitute for eggs in baking, just combine 1 tbsp of ground flax seed with 3 tbsp of water and stir to combine. Let it hang out on the counter for a few minutes until the mixtures gets a little gloopy (don’t know how else to describe it, hopefully you know what gloopy means?)

Banana Zucchini Bundt Cake

Adapted from

  • 3 eggsIMG_0683
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 cup raw zucchini, shredded
  • 1 cup mashed ripe banana

Preheat oven to 350degrees. Butter and flour a bundt pan. Shred zucchini and set aside. Mash banana and set aside.

Combine eggs, applesauce, oil, vanilla, and sugar in a large bowl and mix until combined.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and salt and mix with a fork to combine.

Add flour mixture to egg mixture and stir until just combined. Add in zucchini and banana and mix until incorporated.

Bake in preheated oven for 45-55 minutes, until a toothpick inserted comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert and unmold cake from pan, and continue cooling on the wire rack.



Filed under Cakes, Healthy Treats

2 responses to “Banana Zucchini Bundt Cake

  1. Kim

    WHOA i’m amazed at the flax egg thing. i want to try that! i unfortunately don’t have a bundt pan but otherwise i’d try this. i love zucchini!!

    • You could make it in a loaf pan or muffins as well! I think the original recipe made two loaves, so you could cut it in half to make one loaf, or to make around 12 muffins! 🙂


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