Dulce de Leche Zucchini Bread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A moist and flavorful bread packed with the sweetness of dulce de leche and the freshness of zucchini.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter, softened
- 150 mldulce de leche
- 300 gzucchini, grated
- 2 eggeggs
- 1 mLvanilla extract
- 5 gbaking powder
- 2 gsalt
- 100 gchopped walnuts (optional)(optional)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use an oven thermometer for accurate temperature.
- 2
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Sift dry ingredients to ensure even distribution.
- 3
In a separate bowl, whisk together dulce de leche, butter, and eggs until smooth.
Tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Be careful not to overmix.
- 5
Fold in the grated zucchini and chopped walnuts (if using).
Tip: Be gentle to avoid crushing the zucchini.
- 6
Pour the batter into a greased and floured 9x5-inch loaf pan.
Tip: Use a spatula to spread the batter evenly.
- 7
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check for doneness every 5 minutes after 30 minutes.
- 8
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Invert onto a wire rack to cool completely.
- 9
Once cool, slice and serve.
Tip: Store at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.
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