For bread:
- ½ cup Vegetable oilplus more for the pan or 1 stick unsalted butter, melted and cooled
- 1 ¼ cups All-purpose flour
- ¾ cup Granulated sugar
- 1 tsp Baking powder
- 1 tsp Salt
- ½ tsp Baking soda
- ½ tsp Cinnamonground
- ½ tsp Ground nutmeg
- 1 cup Cranberriesdried
- 2 Large eggs
- ½ cup Plain yogurtor sour cream
- 1 tsp Vanilla extract
- 1 tsp Orange zestgrated, optional
- 1 cup Zucchinishredded, squeezed dry
For glaze:
- 1 cup Confectioners' sugar
- 1 tbsp Milk
- 1 tsp Vanilla extractpure
Glazed Zucchini Bread with Dried Cranberries
This Glazed Zucchini Bread with Dried Cranberries is a delicious quick bread recipe that comes out incredibly moist with a perfect crumb. Flavored with vanilla, cinnamon, and a hint of nutmeg and topped with a sweet homemade vanilla glaze, it makes for an elegant dessert your family will enjoy. Plus, it’s a great way to sneak some healthy zucchini into their dessert – they won’t even notice.
You don’t need to peel your zucchini for this recipe. Just wash the zucchini, and then use a large box grater. Remember to squeeze out the excess moisture in the shredded zucchini to make it as dry as possible and prevent your batter from becoming too loose. Once the zucchini is prepped, the rest is quick and easy. In a bowl, mix up the dry ingredients. In another bowl, whisk together the wet ones and stir in the zucchini. Next, fold the wet ingredients into the dry. Be sure not to overmix the batter – so the bread isn’t too dense. Last up, scrape the batter into the greased loaf pan and bake for about 55 minutes or until a skewer inserted into the center comes out clean. Once the bread is out of the oven, let it cool and then glaze.
To make the Glazed Zucchini Bread with Dried Cranberries, you will need the following ingredients:
Steps to make Glazed Zucchini Bread with Dried Cranberries
1 | Heat oven and prepare pan | 5 |
Preheat the oven to 350 °F. Grease a 9-by-5-inch loaf pan. | ||
2 | Combine dry ingredients | 2 |
In a large bowl, whisk together 1 ¼ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon grated nutmeg. Add 1 cup dried cranberries. | ||
3 | Mix wet ingredients | 2 |
In a medium bowl, whisk 2 large eggs, 1 stick melted and cooled butter, ½ cup yogurt or sour cream, 1 teaspoon vanilla extract, and 1 teaspoon grated orange zest (if using). | ||
4 | Add zucchini | 1 |
Stir in 1 cup squeezed shredded zucchini. | ||
5 | Combine wet and dry ingredients | 1 |
Fold the wet ingredients into the dry ingredients until just combined. Don’t overmix. | ||
6 | Bake | 55 |
Scrape the batter into the prepared loaf pan and bake for about 55 minutes or until a skewer inserted into the center comes out clean. | ||
7 | Cool | 30 |
Remove from the oven and let cool for 30 minutes in the pan on a wire rack, then turn out onto the rack to cool completely. | ||
8 | Make glaze | 1 |
In a bowl, whisk together 1 cup confectioners' sugar, 1 tablespoon milk, and 1 teaspoon pure vanilla extract. | ||
9 | Glaze | 1 |
Pour the glaze over the cooled zucchini bread. Let the glaze set up for 15 to 20 minutes. | ||
10 | Serve | |
Slice and serve! | ||
Recipe Reviews
Delicious quick bread! Thanks for haring the recipe!
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