Zucchini Butterscotch Slice Bread and Cupcake Recipe

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 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.