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 Print Recipe Pin Recipe 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) InstructionsPreheat oven to 350°F (180°C).Spray 2 (8½x4½-inch) loaf pans with cooking spray.

Line pans w

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