Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.
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