Butterscotch Zucchini Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Butterscotch Zucchini Bread is a moist loaf cake combining grated zucchini with butterscotch chips, brown sugar and warm spices. The batter comes together in just 15 minutes and bakes in 30 minutes, making it an accessible choice for those seeking a straightforward bake. The recipe yields a tender crumb flavoured with cinnamon and nutmeg, studded throughout with butterscotch pieces.
Ella x
Ingredients
- 250 gall-purpose flour
- 10 gbaking powder
- 5 gbaking soda
- 5 gsalt
- 150 gunsalted butter(melted)
- 150 ggranulated sugar
- 100 gbrown sugar
- 2eggs
- 100 gbutterscotch chips
- 200 ggrated zucchini
- 1 mLvanilla extract
- 2 gground cinnamon
- 1 gground nutmeg
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use an oven thermometer for accurate temperature.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Tip: Make sure to sift the dry ingredients for a light texture.
- 3
In a separate bowl, cream together the melted butter, granulated sugar, and brown sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl for smooth results.
- 5
Stir in the butterscotch chips, grated zucchini, cinnamon, and nutmeg.
Tip: Don't overmix, as this can lead to a dense bread.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Avoid overmixing for a tender crumb.
- 7
Pour the batter into a greased loaf pan and bake for 30 minutes or until a toothpick inserted comes out clean.
Tip: Use a toothpick to check for doneness, not your finger.
- 8
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the bread cool completely before slicing for the best results.
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