Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze Recipe

Name: Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 cup confectioners' sugar; 1 tablespoon milk; 1 vanilla bean, split lengthwise and seeds scraped

Servings: persons

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
1 cup confectioners' sugar
1 tablespoon milk
1 vanilla bean, split lengthwise and seeds scraped

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.
3
Add the dried cranberries.
4
Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl.
5
Stir in the shredded zucchini.
6
Fold the zucchini mixture into the flour mixture until just combined.
7
Spread the batter in the prepared pan(s).
8
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.
9
Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
10
Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl.
11
Pour over the cooled zucchini bread and let set, 15 to 20 minutes.
12
Photograph by Charles Masters

898

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze

How did you like this recipe?

Frequently Asked Questions