Maple-Glazed Zucchini Snack Cake with Pecans
Breakfast

Maple-Glazed Zucchini Snack Cake

with Pecans

60 MIN
$17.99 8 Servings
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From the Test Kitchen

This rich, moist loaf cake features grated zucchini, brown butter, roasted pecans, and a blend of warming spices mixed into the batter, plus a sweet maple syrup glaze drizzled on top (along with some more crunchy pecans) before serving.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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Nutrition Label
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fresh
ingredients
Maple-Glazed Zucchini Snack Cake with Pecans
Title
  • 1 Pasture-Raised Egg
  • ½ cup Roasted Pecans
  • 1 Zucchini
  • 4 oz Cultured, Salted Butter
  • 2 Tbsps Maple Syrup
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • ¼ cup Powdered Sugar
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • ½ cup Sugar
  • 1 oz Salted Butter
  • 1 Tbsp Light Brown Sugar
  • ½ cup Sour Cream
  • 1 cup Almond Flour
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the zucchini. Using the large side of a box grater, grate the zucchini to get 1 packed cup (you may have extra). Roughly chop the pecans.
Brown the cultured butter
2 Brown the cultured butter

In a small pot, heat the cultured butter stick on medium-high until melted. Once melted, cook, stirring constantly, 3 to 4 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl and allow to cool slightly.

Make the batter
3 Make the batter
In a separate bowl, combine the all-purpose flour, almond flour, baking powder, warming spices, and a pinch of salt. Whisk to combine. To the bowl of browned butter, add the granulated sugar, brown sugar, sour cream, and egg. Whisk to combine. Transfer the dry ingredients to the bowl of wet ingredients; stir just until no white streaks remain. Add the grated zucchini and half the chopped pecans. Stir to incorporate.
Bake the cake
4 Bake the cake
Lightly grease a loaf pan (or line with parchment paper). Transfer the batter to the pan and spread into an even layer. Bake 32 to 40 minutes, or until browned around the edges and a toothpick inserted into the middle comes out with just a few moist crumbs. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).
Make the glaze & serve your dish
5 Make the glaze & serve your dish

When ready to serve, melt the butter medallion in a medium bowl in the microwave (or melt in the small pot on the stove, then transfer to a bowl). Add the maple syrup and powdered sugar; whisk until thoroughly combined. Top the cooled cake with the glaze. Cut into equal-sized pieces. Serve the finished cake garnished with the remaining chopped pecans. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the zucchini. Using the large side of a box grater, grate the zucchini to get 1 packed cup (you may have extra). Roughly chop the pecans.
2 Brown the cultured butter

In a small pot, heat the cultured butter stick on medium-high until melted. Once melted, cook, stirring constantly, 3 to 4 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl and allow to cool slightly.

Brown the cultured butter
Make the batter
3 Make the batter
In a separate bowl, combine the all-purpose flour, almond flour, baking powder, warming spices, and a pinch of salt. Whisk to combine. To the bowl of browned butter, add the granulated sugar, brown sugar, sour cream, and egg. Whisk to combine. Transfer the dry ingredients to the bowl of wet ingredients; stir just until no white streaks remain. Add the grated zucchini and half the chopped pecans. Stir to incorporate.
4 Bake the cake
Lightly grease a loaf pan (or line with parchment paper). Transfer the batter to the pan and spread into an even layer. Bake 32 to 40 minutes, or until browned around the edges and a toothpick inserted into the middle comes out with just a few moist crumbs. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).
Bake the cake
Make the glaze & serve your dish
5 Make the glaze & serve your dish

When ready to serve, melt the butter medallion in a medium bowl in the microwave (or melt in the small pot on the stove, then transfer to a bowl). Add the maple syrup and powdered sugar; whisk until thoroughly combined. Top the cooled cake with the glaze. Cut into equal-sized pieces. Serve the finished cake garnished with the remaining chopped pecans. Enjoy!

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