Butterscotch Zucchini Bread

Submitted by Bev. E.

"I found this recipe in a binder, I have had for years. I just thought I would share it."

 

• Ready In: 1hr 25mins
• Ingredients: 13
• Yields: 1 large loaf

ingredients

• 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

directions

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

Reviews

[fluffernutter]

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.

 

[BigFatMomma]

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!