Chai-Zucchini Loaf Cakes with Cinnamon Glaze
The seasonal zucchini harvest brings the most tender and anticipated loaf cake. Add pizzazz to your old recipe with an aromatic blend of chai spices and a silky Cinnamon Glaze. The addition of banana acts to bind the batter, and using a neutral oil gives the cakes lightness, tenderness, and undeniable moisture. Sub out water for heavy cream in the glaze to create a dairy-free recipe that everyone can enjoy.
Chai-Zucchini Loaf Cakes with Cinnamon Glaze
Makes 2 (8½x4½-inch) cakes
Ingredients
1¼ cups (250 grams) granulated sugar1 cup (227 grams) mashed ripe banana⅔ cup (147 grams) firmly packed light brown sugar½ cup (112 grams) neutral oil1 large egg (50 grams), room temperature1½ teaspoons (9 grams) vanilla bean paste3 cups (375 grams) all-purpose flour1¾ teaspoons (3.5 grams) ground cardamom1½ teaspoons (3 grams) ground cinnamon1¼ teaspoons (3.75 grams) kosher salt1 teaspoon (5 grams) baking soda¼ teaspoon (1.25 grams) baking powder¼ teaspoon ground ginger¼ teaspoon ground cloves¼ teaspoon ground black pepper2 cups (319 grams) shredded zucchini (about 2 large zucchini)½ cup (57 grams) chopped toasted pecansCinnamon Glaze (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Spray 2 (8½x4½-inch) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over sides of pans.
In a large bowl, whisk together granulated sugar, banana, brown sugar, oil, egg, and vanilla bean paste until well combined.
In a medium bowl, whisk together flour, cardamom, cinnamon, salt, baking soda, baking powder, ginger, cloves, and pepper. Add flour mixture to sugar mixture in three additions, folding until just barely combined after each addition. (Mixture will seem very dry at this point, but batter will come together.) Add zucchini and pecans; fold until moistened and combined. Divide batter between prepared pans; using a small offset spatula or the back of a spoon, smooth into an even layer. Tap pans on a kitchen towel-lined counter a few times to settle batter.
Bake until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pans for 10 minutes. Using excess parchment as handles, remove from pans, and let cool completely on a wire rack.
When ready to serve, discard parchment; spoon and spread Cinnamon Glaze over cooled cakes as desired.
Cinnamon Glaze
Makes about 1¾ cups
Ingredients
2⅔ cups (320 grams) confectioners’ sugar½ cup plus 2 tablespoons (150 grams) heavy whipping cream½ teaspoon (1.5 grams) kosher salt⅛ teaspoon ground cinnamon
Instructions
In a small bowl, stir together all ingredients until smooth and well combined. Use immediately.
The post Chai-Zucchini Loaf Cakes with Cinnamon Glaze first appeared on Bake from Scratch.