Salted Caramel Zucchini Bread Recipe
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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!
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 a 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!
Here’s my Salted Caramel Zucchini Bread recipe. You need to make it soon. Very soon!
Salted Caramel Zucchini Bread Recipe
Ingredients
- 3 (150 g) eggs, separated
- 1 cup (226 g) coconut oil, melted
- 1 1/2 cups (297 g) sugar
- 1/4 cup (72 g) salted caramel sauce
- 2 cups (248 g) grated unpeeled zucchini, (about 2 medium zucchini)
- 1 teaspoon (5 g) vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (2.6 g) kosher salt
- 1 teaspoon (5 g) baking soda
- 1/4 teaspoon (1 g) baking powder
- 1/2 cup (55 g) pecans, chopped (optional)
- 1/2 cup (144 g) salted caramel sauce, for topping (optional)
Instructions
- Preheat oven to 325º F. Prepare two loaf pans with butter or shortening and lightly flouring. Set aside.
- Beat egg whites with an electric mixer until stiff, set aside.
- Add coconut oil, sugar, caramel sauce, zucchini, vanilla to egg yolks in large mixing bowl and beat until well-combined.
- Add flour, salt, baking soda, and baking powder to mixing bowl. Beat well.
- Add pecans if using and combine.
- Fold in egg whites.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Should I measure out the coconut oil in solid or liquid form?
I measure it in solid form.
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?
Is coconut oil available in most grocery stores? If so, is it in a solid form like Crisco shortening?
Hi Sally,
Yes, coconut oil is now widely available in grocery stores and is solid at room temperature.
Salted caramel makes everything better!
Robyn, this is soooo gorgeous! Salivating!!
wow
but can u tell me if i want to replace the coconut oil with any other oil what would it be????
Thank you Robyn. Have a Wonderful Weekend!
I make this all the time. People are blown away with how good this is!
This looks wonderful!
Holy delicious!! This looks awesome!