The secret ingredient that produces this super moist and flavorful bread is....pudding! I used vanilla but you could use any flavor you like. Best zucchini bread I've ever had!
Course Breakfast
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 20Slices
Calories 217kcal
Author Nicole Crocker
Ingredients
3Large eggs
1CupCanola oil
2teaspoonVanilla extract
1CupSugar
1/2CupLight brown sugar
2CupGrated zucchini
2CupsAll purpose flour
1teaspoonBaking soda
1/4teaspoonBaking powder
1teaspoonSalt
1teaspoonCinnamon
1(3.4 ounce package)Instant vanilla pudding
Instructions
Preheat oven to 350 degrees F. Grease two loaf pans and set aside.
In a large bowl, beat eggs, oil, vanilla and sugar. Stir in zucchini.
In a medium bowl, add flour, baking soda, baking powder,salt, cinnamon, and pudding. Whisk together. Gradually mix dry ingredients into wet.
Divide batter evenly between both loaf pans and bake for 45 minutes to 1 hour or until a toothpick comes out clean.