This butterscotch zucchini banana bread happened because my mom gave me a zucchini a couple of weeks ago. Apparently she hates zucchini but mysteriously procured one (??) so she pawned it off to me.
I also quickly realized that I don’t care much for zucchini in its savory form?? Like, it’s cool on a grill (which I don’t have), but besides making zoodles like all the health bloggers do (which I’ll never make), what’s the point of zucchini, u know what I mean??
In the spirit of not wasting a perfectly good zucchini and turning it into something I would actually eat, I made this hybrid, quick butterscotch zucchini banana bread. Grated zucchini has a remarkably similar texture to mashed banana and keeps the bread super super moist. It also keeps the bread from being too sweet, which you’ll see in store-bought quick breads. And it’s fun to see little flecks of green in your otherwise kind of boring-looking brown bread.
OK, but this butterscotch situation though. I have jars full of butterscotch sauce in my fridge from when I was recipe testing for my ice cream cookbook (coming out December 2020!). Turns out, butterscotch is the smooth, sweet, complement to zucchini and banana! Since quick breads are well, quick, the batter come together in less than 15 minutes. Use the extra time to whip up a small batch of butterscotch sauce to add to this bread and you will not be disappointed. Leftover sauce? Drizzle it on when you’re done!
- No need to peel zucchini for bread. It doesn’t change the taste of the bread and is just a hassle.
- I use spelt flour because I am obsessed with its nuttiness (see these muffins to learn about how good spelt is), but you can use AP or whole what flour just fine.
- If you really don’t want to make butterscotch sauce (which I don’t understand why), you can use honey or maple syrup instead.