Sunday, August 1, 2010

Pardon My Scotch

Q - What do you call a Scots woman with one leg? 
A - Eileen


A variation of zucchini bread . . . in a quest to do something different with the plethora of zucchini we have been blessed with.  


My husband says it tastes a lot like pumpkin bread.  It's great smeared with cream cheese!


BUTTERSCOTCH ZUCCHINI BREAD

  • 1 C. Oil
  • 2 C. Flour
  • 2 C. Sugar
  • 3 Eggs
  • 1 Tsp. Salt
  • 1 Tsp. Cinnamon
  • 1/2 Tsp. Nutmeg
  • 1/2 Tsp. Grated Ginger
  • 2 C. Grated Zucchini
  • 1/4 Tsp. Baking Powder
  • 1/2 C. Quick Oats
  • 1 Pkg. Instant Butterscotch Pudding
  • 1 C. Chopped Nuts


Mix all ingredients with mixer, except zucchini, pudding, and nuts, then add these by hand. Put in 3 small greased loaf pans. Bake 30 to 45 minutes at 350 degrees.
Simple, easy and yum yum YUMMY.






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