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Zucchini Bread

a fantastic way to use those over grown zucchini that you swear you harvested them all and then the next day you find a hidden ginormous one.
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Ingredients
  

  • 2 large eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon cinnamon
  • 2 teaspoon vanilla
  • 1 package vanilla pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 2 cups shredded zucchini squeeze out as much liquid as you can

Instructions
 

  • pre-heat oven to 350℉ grease whatever pan you are using
    Depending on the size bread or muffins adjust your time
    A full size loaf takes about 45-55 minutes. Smaller loaves or muffins take around 30 minutes.
  • In a stand mixer add the first 8 ingredients and mix well, then add the flour till combined and finally add the zucchini. 
  • Fill your prepared pan(s) about ¾ of the way full and bake 40 and check them. Once completely cooked remove from the oven and let cool for a bit before removing from your pan around 5 minutes.

Notes

  • If you are using a kitchen-aid with their 5 quart sized bowl you can double this recipe, however it will be very close to the top, so heed my instructions on when to add ingredients, it helps make sure all the ingredients get mixed well
  • I have substituted the vegetable oil with apple sauce and while it does change the texture of the bread. If you want to go this route I would still add ½ cup oil to ½ cup apple sauce.
  • You could also change this up a bit and replace the vanilla pudding with chocolate pudding.