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Carol1229
Posts: 187
Registered: ‎12-20-2010

Butterscotch-Caramel Zucchini Bread

‎08-23-2011 12:16 AM

/></span><br/> <br/> <br/> This is the latest in what is becoming a LONG line of new zucchini bread recipes. I love butterscotch and wanted to use that flavor in a bread-but what flavor would compliment it? I really didn't want to use chocolate, and I thought using butterscotch chips would either make the bread too sweet or just be a little too much of that flavor.......so........what to do?????????<br/> <br/> Bob and I were talking about the new bread over coffee this morning.......I asked him what he thought would go good as a complimentary flavor? His immediate reply?
Really? Hmmmmmmmmm.......I had a bag of caramel bits in my baking chip stash....the more I'm thinking about this the better it's sounding.....and pecans............butterscotch, caramel, pecans. OH YEAH.

The bread went together in a flash. Since a lot of the butterscotch brownie recipes and such I've seen use brown sugar, I decided to use half white sugar and half brown sugar in this......it adds to the warm butterscotch flavor. I had read a tip somewhere that almond extract compliments the butterscotch flavor in a recipe so I added a teaspoon of that to the mix. You can't specifically taste almond, and the bread tastes really good.....so I'm thinking this is a great tip.

As with all the quick breads I make-I opted to make mini loaves-I got 5 from one batch.

The one thing that I do suggest is make sure you remove the bread from the pans at the 10 minute mark-those little caramel pieces that touch the edge of the pan as the bread is cooking will harden some as they cool making the bread want to be a little stubborn coming out of the pan. I didn't have a problem with any of them sticking, but I wouldn't have wanted to wait any longer to get them out of the pans and onto the racks. I didn't watch the clock closely and had forgotten to set the timer so these might have stayed in the pan a tad bit longer. They resisted a little but came out fine.

The combination of flavor and texture in this bread is wonderful. The zucchini adds moisture as well as color with those random green flecks that I love, the butterscotch marries very nicely with those melted little pockets of caramel, and when you get lucky enough to get a combination of caramel with pecans? Perfection.

Bob said this is one of his favorites of the new breads I've made this year.......so far. Gee-could it be because it was his idea? That's OK-it's delicious and 4 loaves are heading for the freezer.

I still have a few ideas on the back burner........I'm having so much fun!


Carol


/><br/> <br/> BUTTERSCOTCH-CARAMEL ZUCCHINI BREAD<br/> <br/> 3 eggs, beaten<br/> 1/2 c. granulated sugar<br/> 1/2 c. packed light brown sugar<br/> 2 tsp. vanilla extract<br/> 1 tsp. almond extract<br/> 1 c. canola OR vegetable oil<br/> 2 c. unpeeled, grated zucchini<br/> 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)<br/> 1 c. pecans, finely chopped<br/> 3 c. all-purpose flour<br/> 1 (4-serving size) pkg. butterscotch instant pudding mix<br/> 1 tsp. salt<br/> 1 tsp. baking soda<br/> 1/2 tsp. baking powder<br/> <br/> Preheat oven to 350 degrees. Grease (2) 9x5-inch OR (5) 5x3-inch loaf pans; set aside.<br/> <br/> Place shredded zucchini in a mesh strainer to drain; set aside while assembling other ingredients.<br/> <br/> In a large bowl, whisk together eggs, sugar, brown sugar, vanilla and almond extract and canola oil until light.<br/> <br/> Squeeze excess moisture out of shredded zucchini; stir into egg mixture. Stir in caramel bits and pecans.<br/> <br/> In a medium bowl. combine flour, butterscotch pudding mix, salt, baking soda, baking powder; mix well. Add to egg mixture; stir just until combined.<br/> <br/> Divide batter between prepared pans. Bake @ 350 degrees for 45-50 minute for the large loaves and 35-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.<br/> <br/> 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.<br/> <br/> <span style=
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