Butterscotch-Caramel Zucchini Bread Recipe

Name: Butterscotch-Caramel Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Grated Unpeeled Zucchini; 3 whole Large Eggs; 1/2 cups Granulated Sugar; 1/2 cups Packed Light Brown Sugar; 2 teaspoons Pure Vanilla Extract; 1 teaspoon Almond Extract; 1 cup Vegetable Or Canola Oil; 1 cup Caramel Bits (you Can Find These In The Baking Aisle-if Your Store Doesn't Carry Them, You Can Use Regular Caramels-just Unwrap And Chop Enough To Equal 1 Cup); 1 cup Pecans, Finely Chopped; 3 cups All-purpose Flour; 1 box (4-serving Size) Butterscotch Instant Pudding Mix; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder

Servings: persons

2 cups Grated Unpeeled Zucchini
3 whole Large Eggs
1/2 cups Granulated Sugar
1/2 cups Packed Light Brown Sugar
2 teaspoons Pure Vanilla Extract
1 teaspoon Almond Extract
1 cup Vegetable Or Canola Oil
1 cup Caramel Bits (you Can Find These In The Baking Aisle-if Your Store Doesn't Carry Them, You Can Use Regular Caramels-just Unwrap And Chop Enough To Equal 1 Cup)
1 cup Pecans, Finely Chopped
3 cups All-purpose Flour
1 box (4-serving Size) Butterscotch Instant Pudding Mix
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder

1
Preheat oven to 350 degrees F. Grease two 9x5-inch OR five 5x3-inch loaf pans; set aside.
2
Grate the unpeeled zucchini using the large holes on a box grater; place in a colander and press down on the zucchini, letting excess liquid drain out. Set aside while assembling other ingredients.
3
In a large bowl, whisk together eggs, sugar, brown sugar, vanilla and almond extract and canola oil until light.
4
Squeeze excess moisture out of shredded zucchini; then stir it into the egg mixture. Stir in caramel bits and pecans. Set aside.
5
In a medium bowl, combine flour, butterscotch pudding mix, salt, baking soda, and baking powder; mix well. Add this to the egg mixture; stir just until combined.
6
Divide batter between prepared pans. Bake at 350 degrees for 45-50 minutes for the large loaves and 35-40 minutes for the small loaves, or until a toothpick inserted in the center comes out clean.
7
Let breads cool in pans on wire rack for 10 minutes; then remove from pans to a wire rack and cool completely. Makes 2 large or 5 small loaves.

1569

kcal

Calories

109

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Grated Unpeeled Zucchini, 3 whole Large Eggs, 1/2 cups Granulated Sugar, 1/2 cups Packed Light Brown Sugar, and more.

Yes, Butterscotch-Caramel Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch-Caramel Zucchini Bread

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