Banana Zucchini Cake 1 medium-size ripe banana 4 eggs (at room temperature) 2 cups granulated sugar 1 cup vegetable oil 1 1/2 cups zucchini, shredded 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon salt 1 1/2 cups walnuts, chopped 1 cup raisins Peel banana and puree in blender to make 1 cup. In large bowl, beat eggs. Blend in sugar and oil. Beat 1 minute. Add banana and zucchini; mix well. Sift flour, soda, baking powder, cinnamon and salt. Fold into banana mixture. Stir in walnuts and raisins. Pour batter in greased and floured 10-inch tube pan. Bake at 350 degrees F for about 1 hour or until tester comes out clean. Cool 20 minutes. Invert cake onto serving platter. Dust with confectioners' sugar or frost with 1 small can pecan frosting.