• Combine the egg, sugar, salt and vanilla extract, whisking until combined.
• Mash the banana til thoroughly pureed. Set aside.
• Soften the cream cheese by stirring, whipping, or mashing. Set aside
• Put the yogurt into a mixing bowl.
• Add the egg/sugar mixture and whisk to combine.
• Add the cream cheese, if using, and blend well.
• Add the mashed banana.
• Taste the mixture to adjust the sweetness to your taste.
• Pour into the bowl of your ice cream freezer and freeze according to manufacturer’s directions.
• Pack into an air-tight container and freeze for several hours.
• Remove from the freezer about 10 minutes before serving.

• Preheat oven to 350 degrees.
• Grease an 8-inch square pan and set aside.
• Sift together flours, baking powder, and salt and set aside.
• Cream the butter and sugar together until light and fluffy.
• Add egg and vanilla.
• Add half of the flour mixture to the butter/sugar/egg mixture. Mix until just combined. Add half of the milk, mixing until just combined. Repeat with the remaining ingredients.
• Pour into a prepared 8 inch square pan. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

• Preheat oven to 350 degrees.
• Grease an 8-inch square pan.
• Sift together the flour, baking powder and salt, and set aside.
• Cream the butter and sugar together until light and fluffy.
• Add the egg and vanilla to the butter/sugar mixture, mixing until just combined.
• Add 1/2 of the dry ingredients, followed by 1/2 of the milk - mixing just until combined. Repeat with the remaining ingredients.
• Pour into the prepared 8 inch square pan. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

The Cake

• Preheat the oven to 325 degrees.
• Lightly grease a 9" x 13" pan.
• Grate the fresh zucchini - until you have 3 cups. Set aside.
• In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
• Beat in the eggs, adding one at a time.
• Stir in the sour cream, buttermilk or yogurt.
• Measure out 1 cup flour and set aside.
• Combine the remaining 1 1/2 cups flour and the baking cocoa.
• Add the flour/cocoa mix to the wet ingredients, beating together until well incorporated.
• Drain any accumulated moisture from the shredded zucchini. If your squash is exceptionally moist, gently squeeze the squash to remove excess liquid.
• Combine the drained squash with the reserved 1 cup of flour (this will help suspend the squash throughout the batter).
• Add the squash and the chocolate chips to the batter, stirring gently to combine.
• Spoon the batter into the prepared cake pan,
• Bake for 40 minutes, or until the top of the cake springs back when gently touched, and the cake looks set.
• Remove from the oven and cool completely before frosting with Ganache Frosting

Ganache Frosting

• In a small saucepan, combine 7 Tablespoons heavy cream or half and half with 8 ounces semi-sweet chocolate chips.
• Heat over low heat, stirring constantly, until the chocolate is completely melted.
• Pour the melted chocolate/cream mixture onto the cooled cake.
• Spread over the top of the cake.

• In a 2 quart pitcher, combine the lemon juice and sugar. Stir to dissolve the sugar.
• Add 4 cups of cold water, stirring to combine. Taste and adjust to your desired strength/sweetness - adding water and/or sugar as needed.
• Serve chilled.