Butterscotch Zucchini Bread Recipes

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BUTTERSCOTCH ZUCCHINI BREAD RECIPE - (4.2/5)

Provided by á-39535

Number Of Ingredients 12



Butterscotch zucchini bread Recipe - (4.2/5) image

Steps:

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

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

BUTTERSCOTCH ZUCCHINI BREAD

Make and share this Butterscotch Zucchini Bread recipe from Food.com.

Provided by Bev. E.

Categories     Quick Breads

Time 1h25m

Yield 1 large loaf

Number Of Ingredients 13



Butterscotch Zucchini Bread image

Steps:

  • 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.

Nutrition Facts : Calories 5775.1, Fat 311.8, SaturatedFat 43.8, Cholesterol 634.5, Sodium 4833.5, Carbohydrate 688.9, Fiber 31.3, Sugar 412.4, Protein 84.7

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

BUTTERSCOTCH ZUCCHINI BREAD

I recently had this at my boyfriend's grandmother's - she also made it without the lemon topping and covered it with frozen blueberries before putting it in the oven - it was soooo good

Provided by Mary Butterfield

Categories     Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 19



Butterscotch Zucchini Bread image

Steps:

  • Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans.
  • Bake 1 hour at 350°F degrees.
  • Blend ingredients for lemon frosting and spread over tops of loaves after cooled.

Nutrition Facts : Calories 437.7, Fat 22.2, SaturatedFat 4.8, Cholesterol 47.3, Sodium 322.8, Carbohydrate 56.8, Fiber 1.7, Sugar 40.6, Protein 4.9

3 large eggs
1 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1/2 cup rolled oats
1 (3 1/2 ounce) package butterscotch pudding mix
1 cup raisins or 1 cup dates
2 cups confectioners' sugar
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 cup butter

BUTTERSCOTCH ZUCCHINI BARS

These bars are so good. If you don't have butterscotch chips you can substitute some other chips or make an oatmeal crumb topping. They are also good served warm with a scoop of ice cream.

Provided by Small Town Cook

Categories     Dessert

Time 40m

Yield 12 bars, 12 serving(s)

Number Of Ingredients 11



Butterscotch Zucchini Bars image

Steps:

  • Preheat oven to 350. Grease a 15x10x1 sheet pan.
  • Beat together eggs, sugar, oil and vanilla.
  • Beat in soda, salt and powder.
  • Mix in flour until well mixed.
  • Stir in zucchini.
  • Pour into pan.
  • Mix together brown sugar and butterscotch chips and sprinkle over batter in pan.
  • Bake for 30 minutes or until a toothpick poked in comes out clean.

3 eggs
2/3 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups zucchini, shredded and packed
1 cup butterscotch chips
1/2 cup brown sugar

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