Zucchini Bread with Craisins and Vanilla Bean Glaze

I’m a bit of an outcast among my friends and family: I don’t like coffee. (I know, I know – the horror!) Both of my parents drank coffee, and I remember waking up as a child to the smell of freshly-brewed joe wafting down the hallway and the sputtering sound of the coffee maker percolating away. It’s always been a homey, comforting smell to me, but I can’t seem to stomach the taste, no matter how doctored up I make it. 

I don’t know about you, but there always comes a time during the day when I am low on energy and could easily curl up and take a nap. My eyes droop, I start to tune out. It usually happens shortly after the kids get home from school. I find it odd that their energy level is not contagious. Does this happen to anyone else? This is where I usually curse myself for not liking coffee. I could use the caffeine right about now. 

Enter this zucchini bread. It’s the perfect pick-me-up for that mid-afternoon lull in my energy. Add a cup of tea, 5 minutes to catch up on a few pages of a book (or, more realistically, go through schoolwork and the mail), and I’m suddenly back in the game. The warm cinnamon and spicy nutmeg are a great match for the tangy craisins. The zucchini keeps the bread moist and gives it a good crumb. Top it all off with a vanilla bean glaze, and I feel like someone hit the reset button. Bring on the rest of the day!

Zucchini Bread with Craisins and Vanilla Bean Glaze
Prep time
Cook time
Total time
Recipe type: Baked Goods
  • 1¼ cups flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon grated nutmeg
  • 1 cup craisins
  • 1 stick unsalted butter, melted and cooled
  • 2 large eggs
  • ½ cup greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed to remove most of moisture
  • 1 cup powdered sugar
  • 1-2 tablespoons milk
  • 1 tablespoon vanilla bean paste OR 1 vanilla bean, split in half and seeds scraped
  1. Preheat the oven to 350 degrees. Grease the inside of a loaf pan.
  2. Whisk the first seven ingredients (flour through nutmeg) together in a large bowl. Stir in the craisins.
  3. In another bowl, stir together the butter, eggs, greek yogurt and vanilla extract. Stir in the zucchini.
  4. Gently fold together the wet and dry mixtures until they are just combined.
  5. Pour the batter into the loaf pan and bake for about 50 minutes or until toothpick inserted in the center of the bread comes out clean.
  6. Cool for 30 minutes in the pan on a cooling rack then remove from pan to cool completely.
  7. Whisk the powdered sugar, milk and vanilla in a bowl until smooth. Pour over the zucchini bread and let set for 30 minutes.
I used vanilla bean paste in my glaze. You may need to add more or less milk to get the glaze the consistency you want. Start slowly and add more as needed.


  1. Johanna says

    I’ve never made Zucchini bread, but after having seen so many recipes lately, I think I’m going to give it a try some time next month. Bookmarked this recipe cause it looks delicious. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: