Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup confectioners' sugar 
• 1 cup cranberries dried
• 2 large eggs 
• 1.3 cups flour all-purpose
• 0.8 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon milk 
• 0.5 teaspoon nutmeg grated
• 1 teaspoon orange zest grated
• 1 teaspoon salt 
• 1 stick butter unsalted cooled melted plus more for the pan or
• 1  vanilla pod split
• 1 teaspoon vanilla extract 
• 0.5 cup yogurt plain sour
• 1 cup zucchini shredded dry

Equipment

• bowl
• frying pan
• oven
• whisk
• loaf pan
• toothpicks

Directions

1. 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.
2. Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl.
3. Add the dried cranberries.
4. 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.
5. Spread the batter in the prepared pan(s).
6. 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.
7. Whisk the confectioners' sugar, milk and vanilla seeds in a bowl.
8. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.
9. Photograph by Charles Masters