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zucchini eggs sugar vegetable oil vanilla banana all-purpose mix baking soda baking powder salt chocolate chips walnuts sugar
Viewed: 73 - Published at: 3 years agoIngredients
- 2 cups Shredded, Unpeeled Zucchini
- 3 whole Large Eggs
- 1 cup Granulated Sugar
- 1/2 cups Vegetable Oil
- 3/4 cups (heaping) Mashed Banana
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Banana Extract
- 3 cups All-purpose Flour
- 1 package (4 Serving Size) Instant Banana Pudding Mix
- 1 teaspoon Baking Soda
- 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Mini Semisweet Chocolate Chips
- 1 cup Coarsely Chopped Walnuts
- Raw Sugar For Sprinkling Over Top
Method
- Preheat the oven to 350 F. Grease two 9x5-inch or five 5x3-inch loaf pans. Set the pans aside.
- Place the shredded zucchini in a mesh strainer to drain. Set it aside while assembling the other ingredients.
- In a large bowl, whisk together the eggs, sugar, oil, mashed banana, vanilla extract and banana extract until well mixed.
- If needed, squeeze the excess moisture out of shredded zucchini, then stir it into the egg mixture
- In a medium bowl. combine the flour, banana pudding mix, baking soda, baking powder and salt. Add the dry mixture, mini chips and chopped walnuts to the egg mixture and stir just until the flour is incorporated.
- Divide the batter evenly between the prepared pans. Sprinkle the top of each loaf generously with raw sugar. Bake at 350 F for 45-50 minutes for the large loaves and 35-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean. Remove from oven.
- Let the breads cool in the pans on a wire rack for 10 minutes, then run a knife around the edge of each loaf and remove them from the pans to a wire rack to cool completely.
- Makes 2 large or 5 small loaves.
