- Prep Time: 15m
- Cook Time: 1h
- Total Time: 1h 15m
- Yield: 1 loaf
Ingredients
For the bread:
- 1 medium zucchini
- 1 very ripe banana
- 55 grams (1/4 cup) canola oil
- 55 grams (1/4 cup) unsalted butter, melted
- 160 grams (1/2 cup) butterscotch sauce (recipe follows)
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 120 grams (1 cup) all-purpose flour
- 120 grams (1 cup) spelt flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
For butterscotch sauce:
- 55 grams (1/2 stick) unsalted butter
- 90 grams (1/2 cup) brown sugar
- 115 grams (1/2 cup) heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of flaky sea salt
- 2 tablespoons turbinado sugar (can use granulated sugar too)
Instructions
For butterscotch sauce:
- In a small, heavy-bottomed saucepan, combine butter and brown sugar over medium heat. Once butter is melted, continue to cook, using a whisk to stir every minute or so until the mixture is thick with large bubbles, 8-10 minutes. It should have a deep golden-brown color, and when you run your whisk through it, you should see it pull away from the bottom of the pan. Remove from heat.
- Slowly whisk in cream, vanilla, and salt until everything is combined. Set aside until ready to use.
For the bread:
- Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan with cooking spray.
- Grate the zucchini using the larger grates. Lay the zucchini out on a cutting board and sprinkle some salt over it in an even layer. Place a small bowl nearby, and let the zucchini sit while prepping the rest of the bread.
- In a large bowl, mash the banana using a whisk. Whisk in canola oil, melted butter, butterscotch sauce, eggs, and vanilla until combined.
- Use your hands to squeeze out the water from the salted zucchini into the small bowl. Try to get as much water out as you can.
- Add the squeezed out zucchini to the butterscotch mixture and whisk to combine.
- Add the flour, baking soda, cinnamon, ginger, and salt, whisking until just combined (don\'t overmix it).
- Pour the batter into the prepared loaf pan and sprinkle with the turbinado sugar. Bake for 60-70 minutes, until center is set; a toothpick inserted into the middle should come out almost clean, with just a few crumbs. If the bread is browning before it\'s done cooking, cover with foil.
- Let cool for at least 15 minutes before serving. Store in an airtight container in the fridge for up to 1 week.
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