Chai-Zucchini Loaf Cakes with Cinnamon Glaze - A Recipe from Scratch

      The seasonal harvest of zucchini produces a delightfully tender and eagerly awaited loaf cake. Elevate your traditional recipe by incorporating a fragrant mix of chai spices and a creamy Cinnamon Glaze. Including banana helps bind the batter, while a neutral oil contributes to the cakes' lightness, tenderness, and incredible moisture. For a dairy-free version that everyone can savor, swap out water for heavy cream in the glaze.

      Yields 2 (8½x4½-inch) cakes

      **Ingredients:**

      - 1¼ cups (250 grams) granulated sugar

      - 1 cup (227 grams) mashed ripe banana

      - ⅔ cup (147 grams) firmly packed light brown sugar

      - ½ cup (112 grams) neutral oil

      - 1 large egg (50 grams), at room temperature

      - 1½ teaspoons (9 grams) vanilla bean paste

      - 3 cups (375 grams) all-purpose flour

      - 1¾ teaspoons (3.5 grams) ground cardamom

      - 1½ teaspoons (3 grams) ground cinnamon

      - 1¼ teaspoons (3.75 grams) kosher salt

      - 1 teaspoon (5 grams) baking soda

      - ¼ teaspoon (1.25 grams) baking powder

      - ¼ teaspoon ground ginger

      - ¼ teaspoon ground cloves

      - ¼ teaspoon ground black pepper

      - 2 cups (319 grams) shredded zucchini (about 2 large zucchini)

      - ½ cup (57 grams) chopped toasted pecans

      - Cinnamon Glaze (recipe to follow)

      **Instructions:**

      1. Preheat your oven to 350°F (180°C). Coat 2 (8½x4½-inch) loaf pans with cooking spray and line with parchment paper, allowing some to hang over the edges.

      2. In a large bowl, whisk together the granulated sugar, banana, brown sugar, oil, egg, and vanilla bean paste until thoroughly mixed.

      3. In a medium bowl, whisk together the flour, cardamom, cinnamon, salt, baking soda, baking powder, ginger, cloves, and pepper. Incorporate the flour mixture into the sugar mixture in three increments, folding gently until just combined after each addition. (The mix may appear dry at first, but the batter will come together.)

      4. Gently fold in the zucchini and pecans until evenly combined and moistened. Split the batter between the prepared pans; use a small offset spatula or the back of a spoon to smooth the tops evenly. Tap the pans gently a few times on a kitchen towel-covered counter to settle the batter.

      5. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes to 1 hour. Allow to cool in the pans for 10 minutes. Using the overhanging parchment as handles, lift the cakes from the pans and transfer to a wire rack to cool completely.

      6. Once cooled, remove the parchment and spoon or spread the Cinnamon Glaze over the cakes as desired.

      **Let us know how it turned out!**

      **Cinnamon Glaze**

      Yields approximately 1¾ cups

      **Ingredients:**

      - 2⅔ cups (320 grams) confectioners’ sugar

      - ½ cup plus 2 tablespoons (150 grams) heavy whipping cream

      - ½ teaspoon (1.5 grams) kosher salt

      - ⅛ teaspoon ground cinnamon

      **Instructions:**

      1. In a small bowl, mix all the ingredients together until smooth and well combined. Use immediately.

      **We’d love to hear how it turned out!**