Chai-Zucchini Loaf Cake with Cinnamon Glaze

Add a little spice to your Fall baking with this recipe for Chai-zucchini loaf cakes with cinnamon glaze. This cake is a delicious Fall and winter dessert or as a snack with a cup of your favorite tea.

CHAI-ZUCCHINI LOAF CAKES WITH CINNAMON GLAZE

While perusing a copy of Bake from Scratch magazine I came across this recipe for chai-zucchini loaf cakes with cinnamon glaze. In the past I have made and enjoyed chocolate zucchini bread but this time I wanted to make something with a little spice  for Fall and Winter.

By now you have probably eaten zucchini 53 ways and are wondering what to make next. Put away your grandma’s zucchini bread recipe and try a little chai, spice that is, not tea. This chai-zucchini bread recipe makes two loaf cakes, one for you to enjoy and one to share. Or one to eat now and one to freeze and enjoy later in the season.

Warm spices, cinnamon, cardamom, ginger and cloves, the same used in your favorite chai tea and latte, along with a few garden zucchini make a deliciously moist quick bread the whole family is sure to love. Do you like chai spice? Have you ever tried it in a baked good?

WHAT YOU’LL NEED TO MAKE CHAI-Spiced Zucchini Bread

• granulated sugar and brown sugar
• flour
• oil
• egg
• vanilla bean paste
• chai spices~cardamom, cinnamon, ginger, cloves, black pepper
• baking soda and baking powder
• banana
• zucchini
• toasted pecans

HOW TO MAKE CHAI-SPICED Zucchini BREAD

1. Whisk together granulated sugar, banana, brown sugar, oil, egg, and vanilla bean paste in a large bowl until well combined.

2. In a medium bowl, whisk together flour, cardamom, cinnamon, salt, baking soda, baking powder, ginger, cloves, and pepper. Add the  flour mixture to the sugar mixture in three additions. Stir until just barely combined after each addition.

3. Divide batter between the prepared pans, smooth the tops then tap the pans on the counter to even out the batter.

4. Bake until a wooden tooth pick inserted in center comes out clean.

5. Make the cinnamon glaze then drizzle on the loaves and sprinkle with chopped pecans.

How Do I store Leftover Zucchini Bread?

Leftover bread can be wrapped in plastic wrap or stored in an air tight container for up to 4 days. It can also be wrapped in plastic and then tin foil and stored in the freezer for up to 2 months.

THAT’S ALL FOR NOW

I hope that you enjoyed this recipe for chai zucchini loaf cakes. Don’t forget to Pin the recipe so that you have it for later!

Before you go, tell me what have you been baking lately?

Do you have any zucchini left in the garden? What is your favorite Fall quick bread recipe?

Have a great day friends, thank you for spending part of it with me.

You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!

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Chai Spice Zucchini Loaf Cake

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Add a little spice to your Fall baking with this recipe for Chai-zucchini loaf cakes with cinnamon glaze. This cake is a delicious Fall and winter dessert or as a snack with a cup of your favorite tea.

• Total Time: 1 hour 5 minutes
• Yield: 2 loaves 1x

Ingredients

Scale 1x2x3x

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), 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 + 1 tablespoon for garnish

For Cinnamon Glaze:

1/2 cup of powdered sugar sifted

1/2 teaspoon ground cinnamon

1–2 tablespoons milk or cream

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Instructions

1. Preheat oven to 350°F. Prepare 2 (8½x4½-inch) loaf pans with cooking spray. Then line pans with parchment paper, letting excess extend over sides of pans so that you can remove the cake later to cool.

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

3. In a medium bowl, whisk together flour, cardamom, cinnamon, salt, baking soda, baking powder, ginger, cloves, and pepper. Add the  flour mixture to the  sugar mixture in three additions. Stir until just barely combined after each addition.

The batter will seem very dry at this point, but it will come together. Add zucchini and pecans; fold until moistened and combined. Divide batter between prepared pans, smooth the tops. Tap pans on a kitchen towel-lined counter a few times.

4. Bake until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let the cakes cool in the pans on a wire rack for 10 minutes. Then remove the cakes from the pans, and let cool completely on a wire rack.

5. Spread Cinnamon Glaze onto cooled cakes. The loaves can be stored in an airtight container for up to 3 days.

For Cinnamon Glaze: Mix 1/2 cup of sifted powder sugar with 1/2 teaspoon ground cinnamon and 1-2 tablespoons of milk or cream. Start with 1 tablespoon and then add more milk or cream if the glaze is too thick.

Notes

This recipe is from Bake From Scratch Magazine

If dairy free make the glaze with water instead of milk or cream.

If you do not like nuts simply leave them out of the recipe.

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 50
• Category: Dessert
• Cuisine: America

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