Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze
Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze requires roughly 1 hour and 15 minutes from start to finish. One portion of this dish contains approximately 13g of protein, 37g of fat, and a total of 1035 calories. This recipe serves 3 and costs $3.66 per serving. It is a good option if you're following a lacto ovo vegetarian diet. It works well as a rather pricey bread for Christmas. 8 people were impressed by this recipe. Head to the store and pick up unsalted butter, dried cranberries, eggs, and a few other things to make it today. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so great. Similar recipes include Zucchini Bread With Dried Cranberries, Zucchini Bread with Dried Cranberries, and Spiced Zucchini Bread with Walnuts and Dried Cranberries.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup confectioners' sugar
1 cup dried cranberries
2 large eggs
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon milk
1/2 teaspoon grated nutmeg
1 teaspoon grated orange zest (optional)
1 teaspoon salt
1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
1 vanilla bean, split lengthwise and seeds scraped
1 teaspoon vanilla extract
1/2 cup plain yogurt or sour cream
1 cup shredded zucchini, squeezed dry
Equipment:
loaf pan
oven
whisk
bowl
frying pan
toothpicks
Cooking instruction summary:
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. Photograph by Charles Masters
Step by step:
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. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.
5. Spread the batter in the prepared pan(s).
6. 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
1. Whisk the confectioners' sugar, milk and vanilla seeds in a bowl.
2. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.
3. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
