This Zucchini Banana Cake is loaded with fruits and veggies. A layer of caramel frosting makes it an awesome way to eat green veggies.

Drop everything and run to the garden to grab a few of those green veggies that are taking over. Why? Because you need this cake in your life right away!!

Well, if you are gardening challenged like me, go ahead and run to the store to buy a few zucchinis. Thank goodness for farmers, right?

After making this Dark Chocolate Zucchini Bread the other day, I still had leftover shredded zucchini, so I did what any normal person would do. I headed back to the kitchen to bake something else.

For the Cake
1/2 cup butter, melted
1 cup sugar
1/2 cup brown sugar
1/2 cup mashed ripe banana
1/4 cup sour cream
1 egg
2 teaspoons vanilla extract
2 cups shredded zucchini
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
For the Frosting
1/4 cup butter, softened
1/4 cup marshmallow cream
1/4 cup salted caramel ice cream topping
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/4 cup powdered sugar
1/4 cup heavy whipping cream

Preheat the oven to 350 degrees. Spray a 9×13 baking pan with non-stick baking spray.
Beat the butter and sugars until mixed together. Add the banana, sour cream, egg, and vanilla and mix again.Stir in the zucchini.
Stir together the flour, salt, baking soda, cinnamon, and nutmeg. Slowly add the dry ingredients and beat until mixed together.
Spread in the prepared pan. Bake for 35-37 minutes, or until a toothpick inserted in the center comes out mostly clean.
Remove and let cool completely.
Beat the butter until creamy. Add the marshmallow cream, caramel topping, salt, and cinnamon and beat again.
Add the powdered sugar and heavy whipping cream alternately until everything is mixed in. Beat on medium high until light and fluffy.
Spread the frosting on top of the cooled cake. Cut into 24 squares. Store in a sealed container.