Best 4 Butterscotch Zucchini Bread Recipes

When looking for a sweet treat that is full of flavor and easy to make, look no further than this butterscotch zucchini bread recipe. This mouthwatering dessert is the perfect combination of moist and fluffy, with a tender crumb and a subtly sweet butterscotch flavor. The zucchini adds a touch of moisture and a hint of vegetable nutrition, making this bread a guilt-free indulgence. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for novice bakers or individuals looking for a quick and delicious snack.

Let's cook with our recipes!

BUTTERSCOTCH ZUCCHINI BREAD RECIPE - (4.2/5)

Butterscotch zucchini bread Recipe - (4.2/5) image

Provided by á-39535

Number Of Ingredients 12

Ingredients

3 eggs
1 cup cooking oil
2 cups sugar
2 cups flour
2 cups grated zucchini
1/2 cup oats
1 package instant butterscotch pudding mix
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla

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.

CHOCOLATE ZUCCHINI BREAD

Chocolate Zucchini Bread image

I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.-Shari Mckinney, Birney, Montana

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

Ingredients

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Steps:

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 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 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERSCOTCH ZUCCHINI BREAD

Butterscotch Zucchini Bread image

Make and share this Butterscotch Zucchini Bread recipe from Food.com.

Provided by Bev. E.

Categories Quick Breads

Time 1h25m

Yield 1 large loaf

Number Of Ingredients 13

Ingredients

3 eggs
1 cup cooking oil
2 cups sugar
2 cups flour
2 cups grated zucchini
1/2 cup oats
1 package instant butterscotch pudding mix
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup nuts

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, oats and nuts.
Grease a 5x9 bread pan.
Bake at 350 for about 1 hour.

Nutrition Facts : Calories 5775.1, Fat 311.8, SaturatedFat 43.8, Cholesterol 634.5, Sodium 4833.5, Carbohydrate 688.9, Fiber 31.3, Sugar 412.4, Protein 84.7

BUTTERSCOTCH ZUCCHINI BREAD

Butterscotch Zucchini Bread image

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

Ingredients

3 large eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/2 cup rolled oats
1 (3 1/2 ounce) package butterscotch pudding mix
1 cup raisins or 1 cup dates
2 cups confectioners' sugar
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 cup butter

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

Tips:

Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have smooth skin. Avoid zucchini that are large, soft, or have blemishes.
Grate the zucchini: Use a box grater or food processor to grate the zucchini. Don't peel the zucchini before grating it, as the skin adds flavor and nutrients to the bread.
Drain the zucchini: After grating the zucchini, place it in a colander and sprinkle it with salt. Let it sit for 10 minutes, then drain off the excess liquid. This will help to prevent the bread from becoming too moist.
Use brown sugar: Brown sugar adds a rich, molasses-like flavor to the bread. You can use light or dark brown sugar, depending on your preference.
Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
Bake the bread at 350 degrees Fahrenheit: This is the ideal temperature for baking zucchini bread. A lower temperature will make the bread dense, while a higher temperature will make it dry.
Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Butterscotch zucchini bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. It's a great way to use up extra zucchini from your garden, and it's also a healthier alternative to traditional zucchini bread. With its moist texture, sweet butterscotch flavor, and crunchy pecans, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and nutritious snack, give butterscotch zucchini bread a try!