Salted Caramel Zucchini Bread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is one of my favorite quick breads to make when I have zucchini on hand. The beautiful thing about sneaking zucchini into baked goods is that it adds moisture and nutrition without anyone even noticing, making this an easy way to get some extra vegetables into your diet. What really sets this recipe apart though is the salted caramel swirl, which transforms a humble zucchini bread into something truly special. The whole thing comes together in less than an hour, and you probably have most of these pantry staples already, so it won't break the bank. Trust me, this warm slice with a cup of coffee is pure comfort.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 2large eggs
- 10 mLpure vanilla extract
- 200 ggrated zucchini(grated, drained)
- 100 gsalted caramel sauce
- 10 gbaking powder
- 5 gsalt
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm loaf pan and line the base with parchment paper.
Tip: Use a parchment paper liner for easy bread removal.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
Tip: Whisk dry ingredients separately to prevent lumps.
- 3
In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Tip: Beat eggs until well combined for an even texture.
- 4
Add the vanilla extract and mix until combined.
Tip: Be careful not to overmix.
- 5
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Stop mixing as soon as ingredients are combined for minimal overmixing.
- 6
Fold in the grated zucchini and chopped walnuts until they are evenly distributed.
Tip: Be gentle to avoid breaking down the zucchini.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Use a spatula to smooth the top for an even finish.
- 8
Bake for 35 minutes, then remove from the oven and let cool in the pan for 5 minutes.
Tip: Let cool for 5 minutes to prevent the bread from breaking.
- 9
Transfer the bread to a wire rack to cool completely.
Tip: Cool completely before slicing for best results.
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