Salted Caramel Zucchini Bread

Name: Salted Caramel Zucchini Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16
Ingredients: ¼ teaspoon baking powder; 1 teaspoon baking soda; ¼ cup salted caramel sauce; 1 cup coconut oil, melted; 3 eggs, separated; 3 cups all-purpose flour; 1 teaspoon salt; 1½ cups sugar; 1 teaspoon vanilla extract; 2 cups grated zucchini (about 2 medium zucchini, unpeeled)

Recipe GLPRdc5ea0d783a72b

Bread

75 min

300 cal

Servings: 16

Oven

SNAP eligible

A moist and tender zucchini bread infused with rich salted caramel sauce and finished with a drizzle of extra caramel. The separated egg whites create an airy crumb while the shredded zucchini keeps the bread incredibly moist. Perfect for breakfast, brunch, or as an indulgent dessert.

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Ingredients

¼ teaspoon baking powder

1 teaspoon baking soda

¼ cup salted caramel sauce

1 cup coconut oil, melted

3 eggs, separated

3 cups all-purpose flour

1 teaspoon salt

1½ cups sugar

1 teaspoon vanilla extract

2 cups grated zucchini (about 2 medium zucchini, unpeeled)

Directions

Preheat your oven to 325°F. Prepare two loaf pans by lightly buttering or greasing them, then dust with flour to prevent sticking. Set the prepared pans aside.
Separate the eggs, placing the egg whites in a clean bowl and the yolks in a large mixing bowl. Using an electric mixer, beat the egg whites on high speed until stiff peaks form. Set the beaten egg whites aside.
To the bowl with the egg yolks, add the melted coconut oil, sugar, salted caramel sauce, grated zucchini, and vanilla extract. Beat the mixture with an electric mixer until well combined and smooth.
Add the all-purpose flour, salt, baking soda, and baking powder to the wet ingredients. Mix with the electric mixer until just combined, being careful not to overmix.
Gently fold the beaten egg whites into the batter using a spatula or wooden spoon. Fold carefully to maintain the airy texture the egg whites provide, working until no white streaks remain.
Divide the batter evenly between the two prepared loaf pans. Bake for approximately 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pans for about 5 minutes. Turn the loaves out onto a cooling rack or serving tray.
If desired, drizzle additional salted caramel sauce over the warm bread before serving. Allow the bread to cool completely before slicing.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a basic pantry staple available at any Charlotte chain—no special trips needed. At roughly $0.35 to $0.50 per serving, the cost is driven entirely by the caramel sauce (store-bought is cheapest) and coconut oil, both commonly stocked and reasonable. The 75-minute claim is honest for a quick-bread: 15 minutes prep, 45-60 minutes bake depending on oven and pan depth. This is a low-attention one-bowl cake that reheats well in the microwave for a weeknight dessert, though it's best same-day for texture. Zucchini is abundant and cheap in North Carolina summers, making this a sensible seasonal recipe when gardens overflow; winter versions rely on grocery-store zukes, which costs more and strains the appeal.