Chocolate Zucchini Banana Cake

Ingredients

For the cake:

1 cup packed brown sugar

1/2 cup granulated sugar

1/3 cup vegetable oil

1 ripe banana, mashed

1 tsp pure vanilla extract

2 eggs

2 cups peeled grated zucchini or carrots

1/2 cup canned crushed pineapple, drained

2 cups all-purpose flour (or half whole wheat flour)

1/3 cup unsweetened cocoa powder

1-1/2 tsp baking powder

1/2 tsp baking soda

1/3 cup semi-sweet chocolate chips

1/4 cup low-fat sour cream

For the icing

1/3 cup light cream cheese, softened

1 cup icing sugar

1 tbsp unsweetend cocoa powder

1 tbsp low-fat milk

Instructions

Preheat the oven to 350 F. Grease a 12-cup Bundt pan with cooking oil.
Combine the brown sugar, granulated sugar, oil, banana, vanilla and eggs in a food processor. Process until smooth. Add the zucchini and pineapple and process until just combined.
Combine the flour, cocoa, baking powder and baking soda in a large bowl, mixing well.
Stir the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips and sour cream. Pour the mixture into the prepared pan.
Bake in the center of the oven for 40 to 45 minutes, or until a tester inserted into the center comes out clean. Place the pan on a rack to cool. Invert carefully onto a serving plate.
For the icing, combine the cream cheese, icing sugar, cocoa and milk, using a food processor or electric mixer. Spread the mixture over the cooled cake.

Notes

https://www.berrynourished.com/chocolate-zucchini-banana-cake/