Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze

Total Time:
1 hr 15 min
Prep:
20 min
Cook:
55 min

Yield:
one 9-by-5-inch loaf or three 6-by-3-inch mini loaves
Level:
Easy

CATEGORIES
Ingredients
  • For the Bread:
  • 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 cup dried cranberries
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest (optional)
  • 1 cup shredded zucchini, squeezed dry
  • For the Glaze:
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 vanilla bean, split lengthwise and seeds scraped
Directions

Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.

Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.

Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.

Photograph by Charles Masters

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    This recipe is featured in:

    Summer Entertaining Guide