Friday, September 11, 2009

Chai Zucchini Bread

I wanted to do a zucchini bread that was different than the norm. By adding the cardamom it gave it a spicier flavour and with the icing made it very reminiscent of carrot cake which I adore. This is not only lighter in calories and fat but super moist and tasty. You won't know the difference.

2 cups whole wheat pastry flour or all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon ground ginger
5 tablespoons butter, softened
1/2 cup packed brown sugar
1/2 cup agave
1/2 cup applesauce
1/2 cup light buttermilk
1 teaspoon vanilla extract
2 cups shredded zucchini

Orange Frosting (optional)
2 tablespoons light creamcheese
Zest from 1 orange
1 teaspoon orange juice
3/4 cup of icing sugar

Servings: 12-16

Combine flour through ginger in a large bowl and mix well. In a medium bowl with a handmixer whisk together butter through vanilla. Add zucchini to wet mixture. Combine with flour and whisk just until blended.
Pour batter into a greased 8 1/2 x 11 pan, loaf pan or muffin pan (your choice). If baking the loaf set for 60 minutes, muffins 25 minutes, pan 30-35 minutes.
If making frosting on high, whisk with handmixer until ingredients are blended. Once loaf has cooled spread over top and serve.


  1. At the beginning I thought it was a kind of beefsteak so I realize later that it was a perfect dessert, thanks for sharing it because I love making all sweet recipes.m10m

  2. Hi, what temperature do you bake it at? Thanks for the recipe!