Butterscotch Zucchini Banana Bread

Instructions

For butterscotch sauce:

1. 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.
2. Slowly whisk in cream, vanilla, and salt until everything is combined. Set aside until ready to use.

For the bread:

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan with cooking spray.
2. 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.
3. In a large bowl, mash the banana using a whisk. Whisk in canola oil, melted butter, butterscotch sauce, eggs, and vanilla until combined.
4. 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.
5. Add the squeezed out zucchini to the butterscotch mixture and whisk to combine.
6. Add the flour, baking soda, cinnamon, ginger, and salt, whisking until just combined (don\'t overmix it).
7. 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.
8. Let cool for at least 15 minutes before serving. Store in an airtight container in the fridge for up to 1 week.