After a brief hiatus, I’m back with this deliciously moist recipe for zucchini bread with chai icing. Prepare to tantalize your taste buds with a mouthwatering fusion of flavors. You’re most welcome.
Picture a tender loaf of zucchini bread generously slathered with dreamy chai icing that crusts perfectly, transporting you to a world of pure culinary bliss. This is no ordinary zucchini bread; it’s a symphony of warm spices, delicate sweetness, and the comforting essence of chai. If comforting, warm spices are not what you seek, check out my recipe notes to alter this recipe for a citrus effect.
Zucchini… in Bread!?
Zucchini bread is a type of quick bread, with other varieties, such as pumpkin or banana, being more mainstream (check out this list on Wikipedia for different quick bread varieties). Quick breads are typically sweeter and rise via chemical leavening, such as baking soda or baking powder. As the name implies, they can be prepared in a shorter duration than bread mixed with yeast, which can be labor intensive to achieve the desired rise.
Ingredient Notes: Recipe for Moist Zucchini Bread
Zucchini Magic
Let’s start with the star of the show – zucchini! This humble vegetable works wonders in baking by adding moisture and tenderness to our bread. It also contributes a subtle, earthy flavor that pairs beautifully with the warm spices we’ll be incorporating. Don’t worry; zucchini haters won’t even notice its presence, but they’ll enjoy the soft, delicate texture of the bread. As some recipes call for, I do not squeeze all the moisture out of the zucchini. Put the measured zucchini in a bowl while you prepare the recipe, and drain any water that collects in the bowl naturally.
Flour Power
Next, we have flour, the backbone of any good bread. Opt for cake flour for a genuinely delicate texture, or use all-purpose flour, which perfectly balances structure and tenderness. Either helps bind the ingredients together and ensures a light, fluffy texture.
Leavening Agents
We turn to baking powder and baking soda to achieve that desirable rise in our zucchini bread. These two leavening agents work in harmony, creating pockets of air that give the bread its tender crumb and softness. Baking soda also helps with the browning of the bread. Be sure to measure them accurately to achieve the ideal balance of fluffiness without imparting a soapy or chemical flavor.
Sweetness Unveiled
You can opt for all granulated sugar, but I wouldn’t swing the other direction to all brown sugar if that’s what you have. Granulated sugar adds sweetness and moisture, while brown sugar brings depth and a hint of caramel flavor. The combination of the two gives our bread a well-rounded, irresistible taste.
Eggscellent
Eggs serve multiple purposes in baking. In the zucchini bread, they act as a binder, providing structure and stability. They also lend moisture and richness, ensuring a moist and tender crumb. This recipe calls for beating the eggs until they are foamy, which helps to set the stage for the structure and texture.
Fat for Flavor
Fat plays a crucial role in flavor development and texture. Its presence adds richness without overwhelming the other ingredients–I mean, butter tastes good on its own, but we’re well beyond sugared butter shavings in society. I use canola or vegetable oil in this recipe for its neutral taste and ability to keep the bread moist, especially if refrigerated.
Embrace the Spice, or Ci-trus a Try
Cinnamon, cardamom, ginger, allspice, pepper, and cloves combine to create a symphony of warmth and complexity. These spices elevate the flavor of the zucchini bread to a new level of deliciousness. If you’re not in the mood for spice, make the following modifications for a citrus version:
- Omit the cinnamon and nutmeg from the zucchini bread. Instead, mix in 1 Tbsp of freshly squeezed lemon juice and 1 Tbsp of lemon zest when adding the vanilla extract to the batter.
- For the icing, omit the chai powder and milk, and replace them with 1 Tbsp of lemon zest and 1 Tbsp + 1 Tsp of freshly squeezed lemon juice.
A Note About Icing
Add the icing after the zucchini bread has cooled for 5 minutes. Doing so sooner would make the icing runny and almost transparent; too late, and the icing will not set properly. Also, note that the icing not only enhances the flavor of the bread, but the crisp icing shell also traps the steam inside, preventing a dry texture.
Troubleshooting Tips for Perfect Zucchini Bread
- Excess Moisture: One common issue with zucchini bread is excess moisture, resulting in a soggy texture. To prevent this, grate your zucchini to the consistency of finely shredded cheese and place it into a bowl while you prepare the recipe. Just before using the zucchini, drain any liquid that collects in the container by gently tipping it out. Do not squeeze the zucchini at all–this recipe for moist zucchini bread is balanced accordingly.
- Accurate Measuring: Accurate measuring of ingredients is critical to baking success. Too much or too little of any ingredient can affect the texture and taste of your zucchini bread. Ideally, use a digital scale to weigh out all ingredients, or check out my FAQ page for tips on measuring ingredients appropriately.
- Avoid Overmixing: When combining the wet and dry ingredients, be gentle and avoid overmixing. Mix until the ingredients are just incorporated, leaving a few lumps if necessary. This will help create a tender and moist crumb. Overmixing can develop gluten, resulting in more dense and dry bread.
- Adjusting Baking Time and Temperature: Oven temperatures may vary, so keeping an eye on your zucchini bread during baking is essential. If the bread is browning too quickly on the top but still needs more time to bake through, you can tent it loosely with aluminum foil. This will prevent further browning while allowing the center to cook.
- Testing for Doneness: The zucchini bread will be done when the internal temperature measured in the center of the loaf reads 200°F / 93°C. If you don’t have a thermometer, insert a toothpick into the center of the loaf. Your bread is done if it comes out clean or with just a few moist crumbs clinging to it. If the toothpick comes out with wet batter, it needs more time in the oven.
Storage Instructions
- Allow your zucchini bread to cool completely at room temperature before storing. This helps prevent condensation from forming inside the storage container, which can make the bread soggy.
- Once cooled, wrap the zucchini bread tightly in plastic wrap or aluminum foil, or place it in an airtight container.
- Store the zucchini bread at room temperature away from direct sunlight for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. If freezing, thaw in the fridge or at room temperature before serving.
Zucchini Bread w/ Chai Icing
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Sifter recommended
- Rubber Spatula
- Hand Mixer recommended
- 9x5" Loaf Pan or 8x4"
- Digital Thermometer
- Cooling Rack
Ingredients
- 2 Cups Cake Flour or All-Purpose Flour 240g
- ¾ Tsp Fine Sea Salt 4.5g
- 1 ¼ Tsp Baking Powder 5g
- ½ Tsp Baking Soda 2g
- 2 Tsp Cinnamon 4g
- ¼ Tsp Nutmeg 0.5g
- 2 Large Eggs room temperature - 100g
- ⅔ Cup Canola or Vegetable Oil 145g
- 2 Tbsp Unsalted Butter melted - 28g
- ¾ Cup Granulated Sugar 150g
- ¼ Cup Light Brown Sugar 50g
- 2 Tsp Pure Vanilla Extract 8g
- 1 ½ Cups Zucchini, peeled and grated about 1 ½ medium-sized zucchinis - 250g
- ⅓ Cup Chopped Walnuts 39g
- ¾ Cup + 1 Tbsp Powdered Sugar 100g
- 1 Tbsp Chai Powder [see notes] 15g
- 3 Tbsp Whole Milk 45g
Instructions
- Preheat the oven to 325°F / 163°C, and spray a 9x5" pan with baking spray (or grease with a light amount of butter).
- Whisk the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium mixing bowl. Sift the mixture onto parchment paper or into another bowl.
- In a large mixing bowl, beat the eggs on medium speed using a hand mixer until light and foamy, about 2 minutes. Drop the speed to low and slowly stream in the oil and the melted butter while mixing until combined.
- Add the sugars and vanilla extract and mix on low speed until combined. Add the zucchini, and continue mixing on low speed until just incorporated.
- Add 1/3 of the sifted dry ingredients to the wet ingredients. Fold it in using a rubber spatula until just combined. Add another 1/3 of the dry ingredients, and fold until just combined. Add the remaining flour and all of the nuts, and fold until just combined and no streaks of flour remain.
- Pour the mixture into the loaf pan and bake on the center rack until the loaf reaches 200°F / 93°C, about 55 to 65 minutes. Cover the loaf with a layer of foil if it starts to brown too much on the top before then. Once baked, allow the loaf to cool in the pan for 5 minutes on a cooling rack.
- While the loaf cools for 5 minutes, mix the powdered sugar, milk, and chai powder until a thick but pourable consistency is achieved. I recommend adding the milk incrementally to the sugar to achieve the correct consistency instead of putting the entire amount in at once. Adjust as needed.
- Pour the icing over the loaf, and use a pastry brush or spoon to spread evenly across its surface. Let the bread cool completely before removing it from the pan and serving.
Video
Notes
- 3/4 Tsp Ground Cinnamon
- 3/4 Tsp Ground Cardamom
- 3/4 Tsp Ground Ginger
- 1/2 Tsp Allspice
- 1/4 Tsp Ground Black Pepper
- 1/8 Tsp Ground Cloves
- Omit the cinnamon and nutmeg from the zucchini bread. Instead, mix in 1 Tbsp of freshly squeezed lemon juice and 1 Tbsp of lemon zest when adding the vanilla extract to the batter.
- For the icing, omit the chai powder and milk, and replace them with 1 Tbsp of lemon zest and 1 Tbsp + 1 Tsp of freshly squeezed lemon juice.
