* Exported from MasterCook *
Bread, Zucchini Bread With Dried Cranberries and Vanilla Bean Glaze
Recipe By :
Serving Size : 14 Preparation Time :0:20
Categories : Bread Bread-Bakers Mailing List
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Bread:
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 zuchini -- squeezed dry
For the Glaze:
1 cup confectioner's sugar
1 tablespoon milk
1 vanilla bean -- split lengthwise and seeds scraped
Make the zucchini bread: Preheat the oven to 350F. Lightly butter one
9-by-5" loaf pan or three 6-by-3" 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 confectioner's sugar, milk and vanilla
seeds in a bowl. Pour over the cooled zucchini bread and let set, 15
to 20 minutes.
Yield: one 9-by-5" loaf or three 6-by-3" mini loaves
Source:
"Food Network Kitchen"
Start to Finish Time:
"1:15"
T(cook):
"0:55"
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PerServing (excluding unknown items): 194 Calories; 8g Fat (35.7%
calories from fat); 3g Protein; 29g Carbohydrate; trace Dietary
Fiber; 49mg Cholesterol; 248mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2
Other Carbohydrates.