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.