Preheat oven to 350°F (180°C). Spray 2 (8½x4½-inch) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over sides of pans.

In a large bowl, whisk together granulated sugar, banana, brown sugar, oil, egg, and vanilla bean paste until well combined.

In a medium bowl, whisk together flour, cardamom, cinnamon, salt, baking soda, baking powder, ginger, cloves, and pepper. Add flour mixture to sugar mixture in three additions, folding until just barely combined after each addition. (Mixture will seem very dry at this point, but batter will come together.) Add zucchini and pecans; fold until moistened and combined. Divide batter between prepared pans; using a small offset spatula or the back of a spoon, smooth into an even layer. Tap pans on a kitchen towel-lined counter a few times to settle batter.

Bake until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pans for 10 minutes. Using excess parchment as handles, remove from pans, and let cool completely on a wire rack.

When ready to serve, discard parchment; spoon and spread Cinnamon Glaze over cooled cakes as desired.