This sweet and nutty bread from December’s Culinarie Kit is phenomenal by itself or with a smear of butter or cream cheese. You can even use it to make extra-indulgent French toast by slicing it and letting it go stale for a day!
Butterscotch Pecan Zucchini Bread Recipe
3 cups all-purpose flour (or gluten free all purpose flour)
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
1 tsp Spice Blend No. 4*
3 whole eggs
1/2 cup white sugar
1/2 cup brown sugar
1 cup vegetable oil
2 tsp bourbon vanilla extract
2 cup fresh grated zucchini
1 cup pecans, chopped
3/4 cup butterscotch chips
Preheat your oven to 350°F and grease two loaf pans or two 12-cup muffin pans.
Mix flour, baking powder, baking soda, salt and spice blend with a wire whisk or sifter.
With a stand mixer (or a wire whisk and some determination), beat eggs until they become fluffy and light. Then beat in sugar and vanilla for about two minutes.
Thoroughly combine wet and dry ingredients, then fold in zucchini, pecans and butterscotch chips. Pour into pans, filling about 3/4.
Bake until a toothpick inserted in the center of the loaf or muffin can be removed cleanly (about 30 minutes for muffins or 50 minutes for loaves). Allow to stand ten minutes. Enjoy warm, chill in the refrigerator or freeze in tinfoil for later.
This recipe can be halved exactly.
* If you’re out of our exclusive Spice Blend No. 4, you can substitute a little cinnamon and nutmeg instead.