Butterscotch Zucchini Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Moist and aromatic zucchini bread infused with the warmth of butterscotch, perfect for a comforting treat.
Ella x
Ingredients
- 250all-purpose flour
- 10baking powder
- 5baking soda
- 5salt
- 150unsalted butter(melted)
- 150granulated sugar
- 100brown sugar
- 2eggs
- 100butterscotch chips
- 200grated zucchini
- 1vanilla extract
- 2ground cinnamon
- 1ground 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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