Chai-Zucchini Loaf Cakes with Cinnamon Glaze - Recipe from Bake from Scratch
The seasonal harvest of zucchini yields a delightfully tender and eagerly awaited loaf cake. Elevate your classic recipe by incorporating a fragrant blend of chai spices and a smooth Cinnamon Glaze. The inclusion of banana helps bind the batter, while a neutral oil adds lightness, tenderness, and moisture to the cakes. For a dairy-free option that everyone can enjoy, replace water with 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 (approximately 2 large zucchini)
- ½ cup (57 grams) chopped toasted pecans
- Cinnamon Glaze (recipe below)
**Instructions:**
1. Preheat the oven to 350°F (180°C). Spray 2 (8½x4½-inch) loaf pans with cooking spray and line them with parchment paper, allowing the excess 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, combine the flour, cardamom, cinnamon, salt, baking soda, baking powder, ginger, cloves, and pepper. Gradually add the flour mixture to the sugar mixture in three additions, folding gently until just combined after each addition. (The mixture will appear very dry at this stage, but the batter will come together.)
4. Fold in the zucchini and pecans until well moistened and combined. Divide the batter between the prepared pans, smoothing the top into an even layer with a small offset spatula or the back of a spoon. Tap the pans on a kitchen towel-lined counter several times to settle the batter.
5. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes. Using the excess parchment as handles, remove the cakes from the pans and let them cool completely on a wire rack.
6. When ready to serve, remove the parchment and spoon or spread the Cinnamon Glaze over the cooled cakes as desired.
**We’d love to hear how it turned out!**
**Cinnamon Glaze**
Yields about 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:**
In a small bowl, mix together all the ingredients until smooth and well blended. Use immediately.
**We’d love to hear how it turned out!**
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