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Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze Recipe

Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze

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Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on May 08, 2012

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    This is the recipe from last years FN magazine issue that gives you a standard bread recipe and then you add the fruit/nuts you want. I make this all the time and its awesome as a banana bread or as a carrot bread with raisins/nuts/coconut...its like a mini carrot cake with the cream cheese glaze...perfect when you don't want a whole cake...yummmm!

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  • on March 21, 2012

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    This is very moist and delicious. I've made it twice, once with butter and sour cream then the second time with oil and yogurt. Equally tasty. Since this was not going to be refrigerated I used orange juice in the glaze instead of milk.

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  • on January 23, 2012

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    Awesome recipe. I used 3 drops of the orange essence instead of orange zest. It tastes like it's from an old fashion bakery. I would highly recommend.

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  • on January 20, 2012

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    Everyone in my family loves this bread! I added a bit more dried cranberries and a 1/4 cup of fresh squeezed orange juice that I had used for the rind. It is delicious and moist and so flavorful. I will add it to my list of breads that I make. Thank you!

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  • on November 06, 2011

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    I made it without the vanila bean glaze and it did not need it. Super moist and so flavorful with the orange zest and craisins. Not your typical zucchini bread!

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  • on August 15, 2011

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    The bread is delicious! I'm a bit new to making glazes though, can anybody do a newbie walk through on correctly making this glaze?

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  • on August 15, 2011

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    Best sweet bread I ever made. Did not have sour cream or yogurt, so I substituted a heaping tablespoon of mayo for one of the eggs. I also, to make up for lost moisture from the missing sour cream, added 3 really ripe bananas! Oh my heavens...what a super loaf of pure heaven. I doubled the receipe, and boy am I glad I did. If you want to be a baking hero, this is your chance. Make it today!!

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  • on July 22, 2011

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    Great for the 'too many zucchini' blues! Moist, flavorful and goes together easily. I bet it would freeze well, but there isn't any left over.
    p/s I added 1/2 cup sweetened shredded coconut and used dried cherries because that's what I had.

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  • on July 19, 2011

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    delicious and keeps well; tangy and sweet at the same time. I used oil and it turned out well.

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  • on May 08, 2011

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    This is a fabulous recipe. I have made it several times in the last 3 weeks because my hubby loves it with his hot tea. He likes the fact that its not too sweet,just good. Super easy to make to. Would recomend to anyone and have! That Ina is simply the best in all she makes. Love her! Linda

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