Cranberry Zucchini Bread with a Vanilla Bean Glaze

Cranberry Zucchini Bread with a Vanilla Bean Glaze


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This sweet glazed zucchini bread is studded with dried cranberries for a moist and rich zucchini bread you'll want to make again and again. This bread makes a sweet breakfast, snack, or dessert. However you eat it, you'll be sure to enjoy it!

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Time needed

20 min preparation + 55 min cooking

Serving Size / Yield

1 loaf


  • 1 stick unsalted butter, melted and cooled
  • 1 1/4 C. flour
  • 3/4 C. sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 C. dried cranberries
  • 2 large eggs
  • 1/2 C. sour cream
  • 1 tsp. vanilla extract
  • 1 tsp. grated orange zest
  • 1 C. shredded zucchini, squeezed dry
  • 1 C. confectioners' sugar
  • 1 Tbs. milk
  • 1 vanilla bean, split lengthwise and seeds scraped

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To make the zucchini bread, preheat the oven to 350 degrees. Lightly grease a 9x5 loaf pan. In a bowl, whisk together the flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. In another bowl, whisk together the eggs, butter, yogurt, vanilla and orange zest. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.

Pour the batter into the prepared pan. Bake for 55 minutes, or until baked through. Cool for 30 minutes in the pan before removing to cool completely.

To make the glaze, whisk together the confectioners' sugar, milk, and vanilla seeds in a bowl. Pour this over the cooled zucchini bread and let it set for 15 to 20 minutes.

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