Zucchini Banana Breakfast Bundt

Zucchini Banana Breakfast Bundt

Last zucchini season I shared a chocolate zucchini cake from Sunset Magazine in the 1970’s that gets raves all over the place.  This year I decided to try making a non-chocolate zucchini cake of my own.  I started with a recipe for a banana loaf, totally changed it up, and created a banana bundt cake with zucchini and a yummy cinnamon pecan filling. I took it to work in two working versions and I’m excited to share the winner!  It’s moist and delicious and is a great go-to recipe for breakfast, potlucks or just to whip up for the family.

The filling of brown sugar, cinnamon and pecans is a sweet surprise:IMG_0142adj IMG_0135adj

The powdered sugar, butter and almond flavoring make a nice “donut” glaze:IMG_0143adj IMG_0138adj

This is easy to make, tastes great and will be a sweet treat for your family…Enjoy!


Zucchini Banana Breakfast Bundt

Bundt cake:
1/2 cup butter, softened
8 ounces cream cheese, softened
1 1/4 cups sugar
2 eggs, room temperature
1 cup bananas, mashed
1 cup zucchini, shredded
1 teaspoon vanilla
1 1/4 cups unbleached flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

3/4 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons cinnamon
1 tablespoon melted butter

2 tablespoons melted butter
1 1/2 cups powdered sugar
1/2 teaspoons almond (or vanilla) flavoring
(Pour on when cake is totally cool)

Set oven to 350.

Mix flour, baking powder and baking soda in a bowl and set aside.

Cream the butter and cream cheese till thoroughly blended. Add sugar and beat till light and fluffy. Add eggs and beat in one at a time. Stir in bananas and zucchini. Add the flour mixture and stir just till moist.

Mix the cinnamon, pecans and brown sugar in a small bowl. ‘

Spray your bundt pan very generously with Pam making sure to cover it well so the sugar filling won’t stick and tear your cake apart!

Now pour half the batter into pan.  Top with all of the filling mix and pour the other half of batter on top.

Bake in 350 oven for 35-40 mins. Test with a tooth pick. When it comes out clean it’s done.  (Dark pans cook more quickly and it’s a good idea to turn the over down about 5-10 degrees when using a dark pan) Cool thoroughly before pouring the glaze over your cake.  You’ll have plenty of glaze…pour, let set, and do a second coat if you like!

Notes: It’s important to really grease the pan well so it won’t stick.
I used a Kitchen Aide mixer on low to mix the batter.
Be sure to lower the oven temp for dark pans or enamelware pans or it will burn.

Do you have a favorite bundt cake…please share!