Butterscotch Zucchini Bread | The Cincinnati Enquirer

Cincinnati Enquirer readers of  'Cooking With Rita' frequently request this Butterscotch Zucchini Bread recipe.

Source

Butterscotch Zucchini Bread ingredients

Makes 2 loaves

For bread:
3 eggs
1 cup oil
2 tsp vanilla
2 cups sugar
2 packed cups grated zucchini
2 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup rolled oats
1 (3.4-ozs) pkg butterscotch instant pudding mix
1 cup nuts, raisins or other dried fruit

For frosting:
2 cups confectioner’s sugar, sifted
2 Tbsp lemon juice
4 Tbsp butter, softened

Notes:  Peel zucchini before shredding. Squeeze as much moisture out of the zucchini as you can and measure the zucchini after it’s grated. Make sure you bake this for the whole hour.

Directions

Mix bread ingredients:  Beat the eggs, oil, vanilla and sugar together well; add zucchini. Combine remaining ingredients before adding to the egg mixture.

Pour into 2 greased, floured and wax paper-lined pans. Bake for 1 hour at 350ºF,  or until toothpick inserted in center comes out clean.

For frosting:  Mix all ingredients; spread on bread after it cools.


Adapted from Rita Heikenfeld, "One more time Butterscotch zucchini bread --  a Hall of Famer" (The Cincinnati Enquirer September 1, 2012).