| 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 |
| 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 |
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
Instructions
- 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.
Reviews
Fantastic recipe! Has anyone tried making this as muffins?
Oh yeah. Moist (I used oil instead of butter and sour cream instead of yogurt), yummy, and worth experimenting with. This will be the basis for all my quickbreads from now on. Thanks.
Excellent, the best recipe I tried so far, nice and moist. Added a cup of toasted walnuts I had no cranberries on hand or orange peel on hand. Frosting wasn’t really needed or liked. I didn’t have vanilla bean used vanilla extract & served on side. Should have made 2 loaves. Will be my new go to zucchini bread recipe from now on.
Made just as written, didn’t change a thing (just like you’re supposed to, otherwise, what’s the point? If I want to show off my baking prowess I’ll submit a recipe). The bread is fantastic!! It couldn’t be easier or better explained, I, for one, will tip my hat to you and your baking prowess, and thank you for a splendid recipe, it will carry on in my home now as well.
DELICIOUS. 100% recommend. Was happily surprised by the excellent flavor balance between orange & spice. I’d call this a cake rather than a bread, rich and… dare I say it? So moist. Dad looked sideways at the zucchini, but very much liked the cake after trying it. Good size recipe for two people. I plan on making it again this weekend and doubling the recipe to give some to our lovely neighbor, who supplied the zucchini from her garden. I used fresh medjool dates instead of cranberries, and omitted the glaze. Didn’t need it or miss it – this cake is satisfying on its own!
This is the best zucchini bread ever! I did
not make the glaze however. Moist, flavorful and easy to make
not make the glaze however. Moist, flavorful and easy to make
I used vanilla extra instead of vanilla bean for the glaze.
Amazing!!! I had fresh blueberries on hand, so I substituted them for the cranberries. I also added 1 tsp of cinnamon and 1/2 tsp of ginger powder, as some of the review said it was bland. I made it in a bundt pan and it took 40 minutes exactly. Fantastic! My honey loved it and asked that I make it again soon…lol
This is delicious; the dried cranberries take this zucchini bread to a whole new level!! I followed the recipe as written and wouldn’t change a thing.
Yummy!