Monday, September 10, 2012


I LOVE zucchini bread and the addition of caramel just bumped this up a notch! This was seriously delicious. It ties Janice Schulz's Chocolate Chocolate Chip Zucchini bread. I used the whole bag of Caramel bits(ended up being 1.5 cups) Try this and you will be hooked.

   Carol on Taste of Home BB

3 eggs, beaten
1/2 c. granulated sugar
1/2 c. packed light brown sugar
2 tsp. vanilla extract
1 tsp. almond extract
1 c. canola OR vegetable oil Beth used 1/2 c yogurt and 1/2 c oil
2 c. unpeeled, grated zucchini
1 c. caramel bits (you can find these in the baking aisle-if your store doesn't carry them, you can use regular caramels-just unwrap and chop enough to give you 1 cup)
1 c. pecans, finely chopped
3 c. all-purpose flour
1 (4-serving size) pkg. butterscotch instant pudding mix
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder

Preheat oven to 350 degrees. Grease (2) 9x5-inch OR (5) 5x3-inch loaf pans; set aside.

Place shredded zucchini in a mesh strainer to drain; set aside while assembling other ingredients.
In a large bowl, whisk together eggs, sugar, brown sugar, vanilla and almond extract and canola oil until light.
Squeeze excess moisture out of shredded zucchini; stir into egg mixture. Stir in caramel bits and pecans.
In a medium bowl. combine flour, butterscotch pudding mix, salt, baking soda, baking powder; mix well. Add to egg mixture; stir just until combined.
Divide batter between prepared pans. Bake @ 350 degrees for 45-50 minutes for the large loaves and 35-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.
Let breads cool in pans on wire rack for 10 minutes; remove from pans to wire rack and cool completely, Makes 2 large or 5 small loaves.


1 comment:

  1. My husband Bob voted this one his favorite of my zucchini bread creations last year. Happy to hear you like it too!