Zucchini Butterscotch Slice Bread and Cupcake Recipe

Juliet Webb + photo

Juliet Webb

Nov 14
2 min read
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Zucchini Butterscotch Cupcakes

Butterscotch Walnut Zucchini Slice - Cupcake Ingredients

  • 1 cup (227g) butter, room temperature
  • 1 3/4 cup (350g) dark brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup finely grated and drained zucchini
  • 1 1/2 cups butterscotch morsels
  • 1/2 cups of chopped walnut
Zucchini Butterscotch Slice Bread

Zucchini Slice Baking Directions:

  1. Preheat oven to 350°F
  2. Spray a 9x13 pan with non-stick spray or use the butter & flour method
  3. In a large bowl add the butter and brown sugar. Using a hand-held mixer, cream them together until they are lighter and fluffier.
  4. Add the eggs and vanilla to the butter mixture and mix until fully combined 1-2 minutes. Scrape down the bowl as needed.
  5. Add the flour, baking powder, and salt to the bowl and mix on medium-low until just combined.
  6. Add in the zucchini and mix on low. It should be a runny mixture. If it appears dry at all, let it sit for 5 minutes.
  7. Add in 1 cup of butterscotch morsels and ½ cup of chopped walnuts and stir with a spatula.
  8. Pour the batter into the prepared pan and then top with remaining butterscotch morsels.
  9. Bake for 40 minutes and check for doneness. An inserted toothpick should be removed with a few crumbs on it, but not wet batter. It should appear dark on top and the edges. (This is good!)

Zucchini Cupcake Baking Directions:

  1. Preheat oven to 350°F
  2. In a large bowl add the butter and brown sugar. Using a hand-held mixer, cream them together until they are lighter and fluffier.
  3. Add the eggs and vanilla to the butter mixture and mix until fully combined, 1-2 minutes. Scrape down the bowl as needed.
  4. Add the flour, baking powder, and salt to the bowl and mix on medium-low until just combined.
  5. Add in the zucchini and mix on low. It should be a runny mixture. If it appears dry at all, let it sit for 5 minutes.
  6. Add in 1 cup of butterscotch morsels and ½ cup of chopped walnuts and stir with a spatula.
  7. Fill cupcake liners two-thirds full. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing to a wire rack.

Pair these delicious cupcakes with this vanilla frosting recipe.

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