Zucchini Bread w/ Chai Icing
Indulge in this unique zucchini bread with chai icing that will leave you craving more. The blend of spices, sweetness, and aroma will warm your heart and soul. This recipe yields a 9x5" loaf.
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
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
If you don't have powdered chai mix on hand, combine the following spices and use 1 Tbsp of the mixture to make the icing:
- 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.
Nutrition
Serving: 1SliceCalories: 278kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 188mgPotassium: 78mgFiber: 1gSugar: 25gVitamin A: 104IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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