Best 5 Butterscotch Zucchini Bread Recipes
Calling all zucchini bread lovers! Get ready to tantalize your taste buds with a delightful twist on the classic recipe - Butterscotch Zucchini Bread. This moist and flavorful bread combines the goodness of zucchini with the rich, buttery taste of butterscotch chips, creating a symphony of flavors that will leave you craving for more.
In this article, we'll take you on a culinary journey with three irresistible variations of Butterscotch Zucchini Bread. From a classic version bursting with butterscotch chips to a decadent cream cheese swirl and a nutty twist with walnuts, these recipes cater to every palate. So, grab your apron, preheat your oven, and let's embark on a baking adventure that will turn your kitchen into a haven of sweet aromas and delicious treats.
BUTTERSCOTCH ZUCCHINI BREAD RECIPE - (4.2/5)
Provided by á-39535
Number Of Ingredients 12
Steps:
- Beat together the sugar, eggs, zucchini, oil and vanilla. Add dry ingredients to flour. Then the other mixture. Beat until smooth. Add pudding mix and oats Grease a 5x9 bread pan. Bake at 350 for about 1 hour.
ZUCCHINI BREAD
Makes great gifts around holidays. You may substitute raisins for the chocolate if you wish.
Provided by GAF55
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans.
- Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 33.7 g, Cholesterol 25.4 mg, Fat 13.1 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 70.8 mg, Sugar 20.7 g
BUTTERSCOTCH ZUCCHINI BREAD
I recently had this at my boyfriend's grandmother's - she also made it without the lemon topping and covered it with frozen blueberries before putting it in the oven - it was soooo good
Provided by Mary Butterfield
Categories Quick Breads
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans.
- Bake 1 hour at 350°F degrees.
- Blend ingredients for lemon frosting and spread over tops of loaves after cooled.
Nutrition Facts : Calories 437.7, Fat 22.2, SaturatedFat 4.8, Cholesterol 47.3, Sodium 322.8, Carbohydrate 56.8, Fiber 1.7, Sugar 40.6, Protein 4.9
CLASSIC ZUCCHINI BREAD
A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.
Provided by Alison Roman
Categories quick breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
- Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
- Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
- Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
- Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
- Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
- Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
- Let cool completely on a wire rack before removing from the loaf pan.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams
ZUCCHINI CHIP BREAD
In Logan, Utah, Edie DeSpain bakes mild orange-flavored loaves that are chock-full of chocolate chips, nuts and spices. "This bread is easy to stir up, yet it tastes like you spent hours in the kitchen," she assures.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder. In another bowl, whisk the eggs, applesauce, oil, orange zest and vanilla. Stir into the dry ingredients just until moistened. Fold in the zucchini, nuts and chocolate chips. Transfer to two greased 8x4-in. loaf pans. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 181 calories, Fat 8g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 123mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Opt for tender zucchini: Choose zucchini that is young and tender, with a deep green color and small seeds. This will ensure a moist and flavorful bread.
- Grate the zucchini: Use a box grater or food processor to grate the zucchini into fine shreds. This will help distribute the zucchini evenly throughout the batter and prevent it from becoming too watery.
- Cream the butter and sugars: Creaming the butter and sugars together until light and fluffy will help incorporate air into the batter, resulting in a light and tender bread.
- Gradually add the eggs: Beat the eggs one at a time into the batter until well combined. Adding the eggs too quickly can cause the batter to curdle.
- Fold in the dry ingredients: Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can result in a tough and dense bread.
- Bake at the right temperature: Bake the bread at 350°F (175°C) for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
The recipes in this article offer a delicious and creative way to enjoy zucchini. The butterscotch flavor adds a unique twist to the classic zucchini bread, while the chocolate chips and nuts add a delightful crunch. Whether you are looking for a sweet treat for breakfast, a snack, or a dessert, these recipes are sure to satisfy your cravings. So, grab your apron and preheat your oven because it's time to bake some delicious butterscotch zucchini bread!
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