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zucchini butterscotch bread

rcrc avatar
Recipe by
RC :)
@rcrc
Reading, PA

A different twist on zucchini bread. Oatmeal adds some texture, but you can also add chopped walnuts or pecans for extra nuttiness. Swap half the flour for whole wheat flour, if you like. You can also use sugar-free pudding mix. This recipe makes three mini loaves, but you can also make 1 standard size loaf, just increase the bake time by 15 minutes.

►
yield 3 loaves
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For zucchini butterscotch bread

  • 1 1/2 c
    all purpose flour
  • 1/4 c
    quick oats
  • 1 pkg
    instant butterscotch pudding (4-serving size)
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1 tsp
    cinnamon
  • 2
    eggs
  • 1/2 c
    canola oil
  • 1/2 c
    sugar
  • 1/2 c
    brown sugar, lightly packed
  • 1 tsp
    vanilla
  • 1 1/2 c
    shredded zucchini (about 1 medium)
  • cinnamon sugar, for sprinkling

How To Make zucchini butterscotch bread

  • 1
    Preheat oven to 350° F. Stir together flour, oats, pudding mix, baking soda, baking powder, and cinnamon. Set aside.
  • 2
    Beat eggs, oil, and sugars until well mixed. Add vanilla and the zucchini.
  • 3
    Stir in flour mix until just blended.
  • 4
    Spoon batter into 3 mini-loaf pans that have been sprayed with cooking or baking spray. Sprinkle with cinnamon sugar. Bake for 40 - 45 minutes or until loaves test done. Cool in pan for about 10 minutes, turn out and then cool completely.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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