Wednesday, August 27, 2014

Recipe Review - Butterscotch Chip Zucchini Bread

Six days and counting until Kindergarten starts...

One of the things that the kiddo and I love to do on a free afternoon is cook together, and with summer days dwindling and the zucchini piling up on the counter, it was time for a bread baking day. What else do we like to do? Experiment! I had a great zucchini bread recipe with orange zest and chocolate, but we decided to have some fun. I'm so glad we did because this is my new favorite recipe. We baked off 8 loaves... shared a few, froze a couple, and ate a lot. I love that you can get away with eating zucchini bread as breakfast, a snack, and even dessert. It was delicious, so I'm sharing our new favorite with you.. maybe it will be your new favorite too!

Butterscotch Chip Zucchini Bread
Ingredients - 3 c flour, 2 c sugar, 1 tsp baking soda, 1 tsp salt, 1 1/4 tsp cinnamon, 1/4 tsp baking powder, 3 eggs, 1/2 c unsweetened applesauce (I ran out and used peach applesauce which was equally delicious), 1/2 c vegetable oil, 2 tsp vanilla, 2 c shredded zucchini, 1 c butterscotch chips*

In a large bowl, mix together the dry ingredients (first 6). In another bowl, beat the eggs, oil, applesauce, and vanilla. Stir the dry mixture into the wet just until moistened. Gently blend in the shredded zucchini and butterscotch chips.

Divide the mixture into 2 well greased 8 or 9" loaf pans. Bake at 350 degrees for 55-60 minutes, or until a toothpick comes out clean near the center. Let the loaves cool in the pan 10-15 minutes before removing. Cool completely before covering and storing. If eating, it is delicious warm with a pat of butter, though, so go for it! Enjoy.

*Of course, you can use chocolate or cinnamon chips instead of butterscotch chips if you prefer. You don't have to, but you may want to reduce the cinnamon to 3/4 - 1 tsp if using another type of chip.