Banana Zuccchini Cake

2 C all purpose flour
1/2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
½ tsp salt
1 C sugar
2 large eggs, room temperature
1 C vegetable oil
2 tsp vanilla extract
2 ripe bananas
2 C shredded zucchini drained

Whipped Cream Cheese

8 oz (1 pkg) cream cheese, room temperature
1 C white granulated sugar
1/8 tsp table salt
1 tsp vanilla extract
1 1/2 C cold heavy whipping cream

For the cake:  Heat oven to 350 and prepare three 8-inch round cake pans.  In a large bowl sift together the flour, baking soda, baking powder, cinnamon, and salt.  In a stand mixer on low speed add in the sugar, eggs, oil, vanilla, and banana. Mix on medium speed for about 1 minute, or until fully combined.  One cup at a time, add the flour mixture into the sugar mixture. Mix until just incorporated and remove bowl from mixer.  Stir in the drained and shredded zucchini.  I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds prior to grating.  Bake for 22-26 minutes, or until inserted toothpick is removed mostly clean.

For the whipped cream cheese:  In the bowl of a stand mixer, beat whipping cream on medium high until stiff peaks form; about three minutes.  Place whipped cream into a separate bowl and clean out stand mixer bowl.  In clean stand mixer bowl whip cream cheese with whisk attachment until light and smooth. Add in sugar, salt and vanilla and beat until fully incorporated.  Remove bowl from stand mixer and gently fold in whipped cream to cream cheese mixture.  Can be used immediately. You can store in refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.