Don’t let zucchini season pass you by without making this irresistible Cranberry Zucchini Bread recipe. Better yet, make a double batch of this easy quick bread and freeze a loaf for later!
So you say you already have a zucchini bread recipe, right? I get it. Zucchini bread is kind of like banana bread; once you find a winner, why mess with success?
But this flavorful recipe for Cranberry Zucchini Bread is totally worth a test drive - if only for the pure vanilla bean glaze. And since I know you have zucchini to spare this time of year, you can definitely afford to experiment a bit.
What makes this quick bread so noteworthy? Let’s start with the tangy dried cranberries. They are a bit of an unexpected addition to the bread, but they fit in so well with the warm cinnamon and spicy nutmeg.
The shredded zucchini gets some help from a combination of oil and butter to keep the bread moist while still giving it a nice crumb. Plus two different sugars (brown and granulated) give the loaf a deeper flavor than just granulated sugar alone.
But the proverbial “cherry on top” is definitely the pure vanilla bean glaze. It’s just the right amount of sweetness for each bite.
Do I have to use cranberries in this Cranberry Zucchini Bread recipe?
No, of course not. But I encourage you to try the sweet and tangy combination. Raisins make a good substitute for the dried cranberries, but you can also just omit any add-ins entirely and still have a flavorful loaf.
Why do you use butter AND oil in this Zucchini Bread recipe?
I like using a combination of fats in my baking. The butter adds richness and flavor while the oil ensures the loaf stays moist and tender - it’s the best of both worlds!
Vanilla beans are expensive! Can I just substitute vanilla extract in the glaze?
Yes, you can, but I encourage you to try the vanilla bean glaze some time. The depth of flavor it gives the simple powdered sugar glaze is amazing. You can also add a teaspoon or so of vanilla bean paste if you have that on hand instead.
P.S. I like to buy my vanilla beans in bulk because the price is far more reasonable than the grocery store. They keep well in an airtight container in the fridge.
More zucchini recipes:
- Grilled Artichoke Pesto Zucchini Bites - Fifteen Spatulas
- Sweet and Spicy Zucchini Refrigerator Pickles - Brown Eyed Baker
- Zucchini Feta Fritters - Garnish with Lemon®
Cranberry Zucchini Bread
- 1 ¼ 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 vanilla bean split in half and seeds scraped
To make the bread:
- Preheat the oven to 350 degrees. Grease the inside of a loaf pan.
- Whisk the first seven ingredients (flour through nutmeg) together in a large bowl. Stir in the craisins.
- In another bowl, stir together the butter, eggs, greek yogurt and vanilla extract. Stir in the zucchini.
- Gently fold together the wet and dry mixtures until they are just combined.
- 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.
- Cool for 30 minutes in the pan on a cooling rack then remove from pan to cool completely.
To make the glaze:
- Whisk the powdered sugar, milk and vanilla in a bowl until smooth. Pour over the zucchini bread and let set for 30 minutes.
Nutrition info not guaranteed to be accurate.