Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze

  • Level: Easy
  • Total: 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
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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

  1. 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.
  2. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.
  3. 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.
  4. 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.
  5. 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.
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