zucchini butterscotch bread
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.
prep time
20 Min
cook time
45 Min
method
Bake
yield
3 loaves
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup quick oats
- 1 package instant butterscotch pudding (4-serving size)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 eggs
- 1/2 cup canola oil
- 1/2 cup sugar
- 1/2 cup brown sugar, lightly packed
- 1 teaspoon vanilla
- 1 1/2 cups shredded zucchini (about 1 medium)
- cinnamon sugar, for sprinkling
How To Make zucchini butterscotch bread
-
Step 1Preheat oven to 350° F. Stir together flour, oats, pudding mix, baking soda, baking powder, and cinnamon. Set aside.
-
Step 2Beat eggs, oil, and sugars until well mixed. Add vanilla and the zucchini.
-
Step 3Stir in flour mix until just blended.
-
Step 4Spoon 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Keyword:
#butterscotch
Keyword:
#zucchini
Keyword:
#mini loaves
Keyword:
#cinnamon-sugar
Keyword:
#breakfast
Keyword:
#bread
Keyword:
#snack
Keyword:
#sweet bread
Keyword:
#zucchini bread
Keyword:
#mini loaf
Method:
Bake
Culture:
American
Ingredient:
Flour
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