Zucchini Banana Cake with Cream Cheese Frosting
Cake:
- 1 cup (150g) Gluten Free All Purpose Flour
- 60g Whey Isolate
- 1/2 cup Sugar
- 1/2 cup (170g) Honey
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2 medium mashed bananas
- 1 cup (1) shredded zucchini
- 1 egg
- 1/4 cup butter (room temperature)
- 1/4 cup coconut oil
- 1 tsp. vanilla
Frosting:
- 8 oz cream cheese
- 1/2 cup butter (room temperature)
- 1 lb. Powdered Sugar
- 2 tbsp. Honey
- 1 tsp. vanilla
- 1 tbsp. milk to mix, if needed
Directions:
- Heat oven to 350 and line and 8 inch baking pan with parchment paper.
- Mix together wet and dry ingredients for the cake, separately.
- Add dry ingredients to wet ingredients, mix well.
- Bake for 35-45 minutes, until the center is done.
- Cool the cake and prepare the frosting by mixing all ingredients until well incorporated.
- You may cut the cake in half and ice as layers, or just ice the top.
- Put any leftovers into containers and refrigerate.
- Enjoy!