Butterscotch Zucchini Bread
by Linda Denman
Prep time: 0:30
Overall time: 1:30
SERVINGS
2 loaves scale / convert
INGREDIENTS
3 eggs
1 cup oil
2 tsp. vanilla
2 cups sugar
2 cups grated zucchini
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. baking powder
1/2 cup rolled oats
1 pkg. butterscotch pudding mix
1 cup nuts, raisins or dates
Lemon Frosting
2 cups confectionate sugar
1/2 tsp. grated lemon peel
2 tbsp. lemon juice
1/4 cup butter
INSTRUCTIONS
Mix ingredients. Pour into 2 greased, floured, was paper lined pans. Bake 1 hour at 350°F degrees. Blend ingredients for lemon frosting and spread over top of loaves after cooled.
CHEF COMMENTS
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TAGS
breads, zucchinibread add tags
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3 Recipe Reviews
ryansnyder
reviewed Butterscotch Zucchini Bread
I had mixed reviews with this bread. Some thought they'd died and gone to heaven, while others wanted me to make my regular zucchini bread. I liked having another option for zucchini bread!
kathyswanson
reviewed Butterscotch Zucchini Bread
Made this yesterday and it didn't seem to raise very much. I didn't use wax paper lined pans, just sprayed with Pam. Will try again.
kathyswanson
reviewed Butterscotch Zucchini Bread
Made this yesterday and it didn't seem to raise very much. I didn't use wax paper lined pans, just sprayed with Pam. Will try again. Is this supposed to be put together in the exact order given?
