Ingredients
-
3
-
1
-
2
-
2
-
2
-
1/2
-
1
-
1
-
1
-
1/4
-
1
-
1/2
-
1
-
-
Directions
Butterscotch Zucchini Bread, I found this recipe in a binder, I have had for years I just thought I would share it , Great recipe for squash haters! used yellow squash and about half the sugar, part whole-wheat flour and omitted the cinnamon, then added butterscotch chips and chopped dates I agree with previous reviewer that it makes a big batch — I had enough left after filling the bread pan to make 4 full-size muffins , Very nice bread! I did make a few changes, though–used a tad less sugar, and replaced the nuts with dark chocolate chips Yum! The only thing I would mention is that this makes a bunch of batter–a bit too much for a large loaf pan, or at least mine I put some in an 8×8 baking dish, and the rest in a smaller, 8×4 loaf pan, and adjusted the times to work–my oven is old and cranky, so I can’t give an exact time Otherwise, this bread was sweet, moist, and didn’t taste anything like zucchini, which is great, because I can’t stand it What a tasty way to get my veggies! Thank you so much for an excuse to buy zucchini and butterscotch pudding mix!
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Steps
|
1
Done
|
Beat Together the Sugar, Eggs, Zucchini, Oil and Vanilla. |
|
2
Done
|
Add Dry Ingredients to Flour. |
|
3
Done
|
Then the Other Mixture. |
|
4
Done
|
Beat Until Smooth. |
|
5
Done
|
Add Pudding Mix, Oats and Nuts. |
|
6
Done
|
Grease a 5x9 Bread Pan. |
|
7
Done
|
Bake at 350 For About 1 Hour. |
