Prep 25 mins
Cook 1 hr
I found this recipe in a binder, I have had for years. I just thought I would share it.
Make and share this Butterscotch Zucchini Bread recipe from Food.com.
- 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.
Great recipe for squash haters! I 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--I 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 8x8 baking dish, and the rest in a smaller, 8x4 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!