Butterscotch Zucchini Bread Recipe 425

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BUTTERSCOTCH ZUCCHINI BREAD RECIPE - (4.2/5)

Provided by á-39535

Number Of Ingredients 12



Butterscotch zucchini bread Recipe - (4.2/5) image

Steps:

  • Beat together the sugar, eggs, zucchini, oil and vanilla. Add dry ingredients to flour. Then the other mixture. Beat until smooth. Add pudding mix and oats Grease a 5x9 bread pan. Bake at 350 for about 1 hour.

3 eggs
1 cup cooking oil
2 cups sugar
2 cups flour
2 cups grated zucchini
1/2 cup oats
1 package instant butterscotch pudding mix
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla

GRANDMA'S BEST ZUCCHINI BREAD

This top-secret family recipe for spicy, moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat!

Provided by Korrine

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13



Grandma's Best Zucchini Bread image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
  • Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 32 g, Cholesterol 23.3 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 72.8 mg, Sugar 19.3 g

3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground black pepper
3 eggs, beaten
2 teaspoons vanilla extract
2 cups white sugar
1 cup vegetable oil
½ cup dates, pitted and chopped
2 cups shredded zucchini

BUTTERSCOTCH ZUCCHINI BREAD

Make and share this Butterscotch Zucchini Bread recipe from Food.com.

Provided by Bev. E.

Categories     Quick Breads

Time 1h25m

Yield 1 large loaf

Number Of Ingredients 13



Butterscotch Zucchini Bread image

Steps:

  • Beat together the sugar, eggs, zucchini, oil and vanilla.
  • Add dry ingredients to flour.
  • Then the other mixture.
  • Beat until smooth.
  • Add pudding mix, oats and nuts.
  • Grease a 5x9 bread pan.
  • Bake at 350 for about 1 hour.

Nutrition Facts : Calories 5775.1, Fat 311.8, SaturatedFat 43.8, Cholesterol 634.5, Sodium 4833.5, Carbohydrate 688.9, Fiber 31.3, Sugar 412.4, Protein 84.7

3 eggs
1 cup cooking oil
2 cups sugar
2 cups flour
2 cups grated zucchini
1/2 cup oats
1 package instant butterscotch pudding mix
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 cup nuts

BUTTERSCOTCH ZUCCHINI BREAD

I recently had this at my boyfriend's grandmother's - she also made it without the lemon topping and covered it with frozen blueberries before putting it in the oven - it was soooo good

Provided by Mary Butterfield

Categories     Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 19



Butterscotch Zucchini Bread image

Steps:

  • Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans.
  • Bake 1 hour at 350°F degrees.
  • Blend ingredients for lemon frosting and spread over tops of loaves after cooled.

Nutrition Facts : Calories 437.7, Fat 22.2, SaturatedFat 4.8, Cholesterol 47.3, Sodium 322.8, Carbohydrate 56.8, Fiber 1.7, Sugar 40.6, Protein 4.9

3 large eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/2 cup rolled oats
1 (3 1/2 ounce) package butterscotch pudding mix
1 cup raisins or 1 cup dates
2 cups confectioners' sugar
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 cup butter

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