Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 9 |
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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 |
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.
6. Photograph by Charles Masters
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