Salted Caramel Zucchini Bread Recipe

Zucchini bread makes a favorite bread recipe and with the twist of this salted caramel version, it will surely become a favorite way to enjoy your zucchini!

Salted Caramel Zucchini Bread Recipe from addapinch.com

I’m not sure what it is about the salted caramel, but it just seems that whatever I add it to – even if I’ve raved about that recipe for years – just gets exponentially better. Take my family’s zucchini bread recipe. It is one that I’ve eaten and loved since I was a little girl. It’s one that has been in my family for years before I was even thought in my parents’ minds. In other words, it’s an old, old, old, old recipe! Ha!

The other day when I was making it, I decided to add a fun new flavor element to it by adding in some salted caramel I’d made. Oh boy! Talk about being such a difference that I don’t want to make it without it again anytime soon!

Then, once the bread came out of the oven, I took the liberty of pouring some over the top. I know! While it was probably totally unnecessary, it sure was delicious! It soaked into the warm bread almost like you’d expect from a cake you’ve poked holes into, but not nearly as much. When I sat down with a slice and my morning coffee, I immediately thought how much I wish you all were able to have a bite. So, so delicious!

Salted Caramel Zucchini Bread Recipe from addapinch.com

Here’s my Salted Caramel Zucchini Bread recipe. You need to make it soon. Very soon!

Salted Caramel Zucchini Bread Recipe
 
Prep time
Cook time
Total time
 
Zucchini bread makes a favorite bread recipe and with the twist of this salted caramel version, it will surely become a favorite way to enjoy your zucchini!
Author:
Serves: 2 loaves
Ingredients
  • 3 eggs, separated
  • 1 cup coconut oil, melted
  • 1½ cups sugar
  • ¼ cup salted caramel sauce
  • 2 cups grated, unpeeled zucchini (about 2 medium zucchini)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup pecans, chopped (optional)
  • ½ cup salted caramel sauce, for topping (optional)
Instructions
  1. Preheat oven to 325º F. Prepare two loaf pans with butter or shortening and lightly flouring. Set aside.
  2. Beat egg whites with an electric mixer until stiff, set aside.
  3. Add coconut oil, sugar, caramel sauce, zucchini, vanilla to egg yolks in large mixing bowl and beat until well-combined.
  4. Add flour, salt, baking soda, and baking powder to mixing bowl. Beat well.
  5. Add pecans if using and combine.
  6. Fold in egg whites.
  7. Bake for about 1 hour or until toothpick comes out clean when inserted into the center. Allow zucchini bread to cool in the pans for about five minutes before turning out onto a serving tray. Pour additional caramel sauce over bread, if you choose to do so.

Enjoy!
Robyn xo

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Comments

  1. 7

    Sally Smith says

    Is coconut oil available in most grocery stores? If so, is it in a solid form like Crisco shortening?

  2. 9

    Sandy Ericson says

    Do you use a boughten salted caramel sauce? I have never seen any in the stores around here, in northern Wi. Only caramel ice cream topping. Can you use it and just sprinkle salt on top lightly?

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