Zucchini Cake with Dried Cranberries and Vanilla Frosting

Ingredients:

For the cake:

• 110g unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for greasing
• 1 and 1/4 cups baking flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 0.5 tsp baking soda
• 0.5 tsp ground cinnamon
• 0.5 tsp. grated nutmeg
• 1 cup dried cranberries
• 2 large eggs
• 0.5 cup yogurt or sour cream
• 1 tsp vanilla extract
• 1 tsp grated orange zest (optional)
• 1 cup grated zucchini, squeezed out excess liquid

For the glaze:

• 1 cup powdered sugar
• 1 tbsp. milk
• Seeds of 1 vanilla pod, split in half lengthwise

Preparation:

1. Make the zucchini cake: Preheat oven to 180°C. Grease one large baking dish (23 cm x 13 cm) or three smaller ones (15 cm x 8 cm).
2. In a large bowl, combine flour, granulated sugar, baking powder, salt, baking soda, cinnamon, and nutmeg. Add dried cranberries.
3. In a bowl, combine the eggs, melted butter, yogurt, vanilla, and orange zest (if using). Add the grated zucchini. Mix the zucchini mixture with the flour mixture until smooth.
4. Spread the batter into the prepared pan(s). Bake the cake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard pan or 35-40 minutes for smaller pans. Cool in the pans on a wire rack for 30 minutes, then transfer them to a wire rack to cool completely.
5. Prepare the glaze: Whisk the powdered sugar, milk, and vanilla seeds in a bowl. Drizzle the mixture over the cooled zucchini cake and let the glaze set for 15-20 minutes.