ZUCCHINI BREAD WITH DRIED CRANBERRIES AND VANILLA BEAN GLAZE

Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze image

Provided by Food Network Kitchen

Time 1h15m

Yield one 9-by-5-inch loaf or three 6-by-3-inch mini loaves

Number Of Ingredients 17

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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

Steps:

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.