Preheat oven to 350.

Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.

In a large bowl sift together the flour, baking soda, baking powder, salt, and ground cinnamon.

With an electric mixer, in a separate mixing bowl, beat together the sugar, eggs, oil, vanilla, and mashed banana.

Gradually add the flour mixture into the sugar mixture, continue to mix on medium low until well incorporated.

Stir in the shredded zucchini.

Pour the batter into the prepared bundt pan, smooth the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.

In the meantime prepare the frosting.

Place the cream cheese in a mixing bowl and beat with electric mixer until smooth.

Add in the powdered sugar and continue to mix until well incorporated.

Pour in the maple syrup and mix until smooth and no lumps appear.

Take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Cool completely before frosting.