Banana Blueberry Zucchini Cake
"My son loves banana bread and blueberry muffins but will not eat zucchini bread. I came up with this as a way to try to sneak some veggies into him along with dessert."
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
- 3 eggs
- 2 cups sugar
- 1 cup banana, mashed
- 1 cup zucchini, shredded
- 1 cup blueberries
- 1 cup butter, melted
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 cup nuts, chopped
-
Glaze
- 2 cups powdered sugar
- 1⁄4 cup milk
directions
- Preheat oven to 350°.
- Combine eggs and sugar.
- Mix in banana, zucchini and blueberries. Add butter and vanilla.
- Combine flour, salt, baking powder, baking soda and cinnamon; stir into mixture. Fold in nuts.
- Pour into two well-greased loaf pans and bake for 1 hour or until pick inserted in center comes out clean.
- Cool for 10 minutes and then remove loaves from pans.
- Combine powdered sugar and milk for glaze. Drizzle glaze over the top of the loaves.
- Cool completely before slicing or it will be crumbly.
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Reviews
-
I made this cake yesterday and it was a hit. I changed a few things to suit taste, needs and what I had available at the time. Reduced the sugar to one and a half cups (next time i will try just one cup), and used mixed frozen berries which I added at the end so that they would stay as whole as possible. I also deleted the nuts as my son is allergic to them. <br/><br/>The result was delicious and the hits of berry make an impact. The best thing is that it makes two cakes; one to eat and one to freeze in portions for lunch boxes (if you can stop the family eating it first, that is). Thanks Jennifer for sharing..<br/><br/>PS Next time I will try olive oil instead of butter for health reasons even though I love buttery cakes..
Tweaks
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I made this cake yesterday and it was a hit. I changed a few things to suit taste, needs and what I had available at the time. Reduced the sugar to one and a half cups (next time i will try just one cup), and used mixed frozen berries which I added at the end so that they would stay as whole as possible. I also deleted the nuts as my son is allergic to them. <br/><br/>The result was delicious and the hits of berry make an impact. The best thing is that it makes two cakes; one to eat and one to freeze in portions for lunch boxes (if you can stop the family eating it first, that is). Thanks Jennifer for sharing..<br/><br/>PS Next time I will try olive oil instead of butter for health reasons even though I love buttery cakes..
RECIPE SUBMITTED BY
JenniferK2
Huntley, IL
I was born in Chicago, IL and have lived in the area all my life. I love to cook and plan meals and always have. As a child I would watch Julia Childs on TV every day (she came on right after Mr. Rogers) and I have been interested in cooking ever since. Now that I have a family I enjoy the quick and easy recipes just as much as the more intricate ones. I didn't mind putting in the extra time and effort when I only cooked recreationally. I still like to do that sometimes, but for the day-to-day chore of cooking (and sometimes it is a chore) I like the option of fast and simple.
I enjoy trying new recipes and sharing favorites of mine. I have found that sometimes the most unlikely sounding ones turn out to be the best! I try to always review the recipes I try because I know how much I enjoy getting that feedback myself. Even when it is not necessarily positive because sometimes suggestions help me tweak things and make them better!
