Banana Zucchini Cake with Cream Cheese Frosting

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Fruity, moist and delicious, this banana and zucchini cake is loaded crushed pineapple and lightly sweetened with honey.

PREP TIME: 15 mins. COOK TIME: 45 mins. TOTAL TIME: 1 hr 20 mins.

¾ cup all-purpose flour

¾ cup whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground ginger

⅔ cup honey

2 tablespoons vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups mashed ripe bananas, from 5 small

8 ounce zucchini, grated and squeezed well

8 ounce can crushed pineapple in juice, drained well

subheading: For the Frosting:

8 oz ⅓-less fat Philadelphia Cream Cheese

¼ cup powdered sugar

2 teaspoons vanilla extract

Note: Ingredients may have been altered from the original.

Directions at skinnytaste.com

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