Toffee Zucchini Bread
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is my favorite way to sneak vegetables into dessert, and honestly, it comes together so quickly that I make it whenever I need a homemade treat. The grated zucchini keeps the bread incredibly moist while adding fiber and nutrients without anyone even noticing it's there. What really sets this apart is the toffee, both the bits mixed throughout and the syrup swirled on top, which creates this irresistible sweet and buttery flavor. With just 20 minutes of prep and 35 minutes in the oven, you'll have a bakery quality loaf on your table in under an hour. The walnuts add a nice crunch, and it's the kind of recipe that uses simple pantry staples, so you probably have everything on hand already.
Ella x
Ingredients
- 300all-purpose flour
- 200granulated sugar
- 200unsalted butter, softened
- 4large eggs
- 300grated zucchini
- 150toffee bits(chopped)
- 10baking powder
- 5salt
- 150unsalted milk
- 50 mltoffee syrup(homemade or store-bought)
- 100chopped walnuts
- 50dark brown sugar
Detail level
Instructions
- 1
Preheat the oven to 170°C (340¿aF) and grease two 20cm loaf pans.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together the softened butter, eggs, milk, and toffee syrup.
- 4
Add the grated zucchini and chopped walnuts to the wet ingredients and stir to combine.
- 5
Add the dry ingredients to the wet ingredients and stir until just combined.
- 6
Fold in the toffee bits.
- 7
Divide the batter evenly between the prepared loaf pans and smooth the tops.
- 8
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- 9
Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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