Zucchini Banana Spice Cake for 24 Pieces

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan. Grate the zucchini using the fine side of a box grater and mash the bananas in a small bowl until smooth.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice.
3. Create a well in the center of the dry ingredients and add vegetable oil, brown sugar, eggs, and vanilla. Beat on medium speed until the sugar is incorporated.
4. Fold in the mashed bananas and grated zucchini. Mix only until the streaks of flour disappear.
5. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
6. Allow the cake to cool completely in the pan.
7. Beat the softened cream cheese and butter together until pale and fluffy. Gradually add powdered sugar and vanilla, beating on low then high until velvety. Stir in heavy cream if needed for consistency.
8. Smooth the frosting over the cooled cake.