Caramel Zucchini Bread

Instructions

1. 1

   Preheat oven to 180°C (350°F).

   Tip: Line a 20x20cm baking tin with parchment paper.

2. 2

   Whisk together flour, sugar, cinnamon, baking powder, and salt in a large bowl.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   Melt the unsalted butter in a saucepan over low heat. Remove from heat and stir in the caramel sauce until well combined.

   Tip: Let the mixture cool slightly before proceeding.

4. 4

   Add the eggs one at a time to the dry ingredients, whisking until smooth.

   Tip: Make sure to scrape down the sides of the bowl for even mixing.

5. 5

   Add the melted caramel mixture to the dry ingredients and whisk until combined.

   Tip: Don't overmix the batter.

6. 6

   Fold in the diced zucchini and chopped walnuts (if using).

   Tip: Make sure to distribute the ingredients evenly for an even texture.

7. 7

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Make sure to get rid of any air pockets for a even bake.

8. 8

   Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during the baking time for even cooking.

9. 9

   Remove from oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Let the bread cool completely before slicing and serving.