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Biscoff spread and Biscoff cookies in a zucchini bread? You betcha!
Preheat the oven to 350 F. Grease two 9×5-inch OR five 5×3-inch loaf pans.
Place the shredded zucchini in a mesh strainer and set aside to drain while assembling the other ingredients.
In a large bowl, whisk together the eggs, sugar, vanilla, 1 teaspoon caramel extract and oil until light and creamy.
Squeeze all the excess moisture you can out of the shredded zucchini, then stir it into the egg mixture. Set the bowl aside.
In a medium bowl, whisk together the flour, vanilla pudding mix, salt, baking soda and baking powder. Add the flour mixture into the egg/zucchini mixture, stirring just until combined.
Remove 1 cup of the batter to a medium bowl. Stir the Biscoff spread, cinnamon and the remaining 1/2 teaspoon of caramel extract into the reserved cup of batter until well combined. This batter will be VERY thick. Set it aside.
Divide half of the plain batter between the prepared pans. Place very small dollops of the Biscoff batter onto the top of the plain batter (save about half for the topping); swirl lightly with a wooden skewer or knife. Top with the remaining plain batter, spreading it lightly and evenly over the swirled layer. Place very small dollops of the remaining Biscoff batter onto the plain batter and swirl lightly.
Sprinkle the top of each loaf liberally with the crushed Biscoff cookies. Press the crumbs lightly into the batter.
Bake at 350 F for 45-60 minutes for the large loaves and 30-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.
Let the breads cool in the pans on a wire rack for 15 minutes, then remove the bread from the pans to the wire rack and cool completely.
Makes 2 large or 5 small loaves.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!