Monday, October 1, 2012

Banana Split Zucchini Bread

This is some seriously delicious zucchini bread! I doubled the recipe and am so glad I did. I put 3 loaves in the freezer and am growing zucchini in my fall garden JUST for this recipe and the other new zucchini bread recipes I have posted recently. I used fresh strawberries since I had those on hand and regular chocolate chips. Try this today, you will NOT be disappointed!

BANANA SPLIT ZUCCHINI BREAD
Carol from Taste of Home bb

3 eggs, lightly beaten
1 c. granulated sugar
1/2 c. vegetable OR canola oil
2 medium bananas, mashed (about 3/4 cup)
2 tsp. vanilla nut OR pure vanilla extract
2 c. shredded zucchini
1 (8 oz.) can crushed pineapple in juice, well drained
3 c. all-purpose flour
1 (4 serving size) pkg. banana creme instant pudding mix
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/3 c. chopped maraschino cherries
1 (4 oz.) pkg. dried strawberries, chopped into small pieces (about 3/4 cup)Beth used fresh
1/2 c. mini chocolate chips(Beth used regular chips)
3/4 c. miniature marshmallows, cut in half
Raw sugar for sprinkling over top, optional

 Preheat oven to 350 degrees. Grease (2) 9x5-inch OR (6) 5x3-inch loaf pans; set aside.

Shred zucchini using on the large whole side of a box grater. Place the shredded zucchini in a mesh strainer to drain; set aside while assembling other ingredients.

In a large bowl, whisk together eggs, sugar, oil, mashed banana and extract.

Squeeze all the excess moisture you can out of the shredded zucchini, then stir it into egg mixture along with the drained crushed pineapple.

In a medium bowl. whisk together the flour, banana pudding mix, baking soda, baking powder and salt; stir in the chopped cherries, dried strawberries, mini chocolate chips and marshmallow, tossing to coat.  Add the flour mixture to the egg/zucchini mixture, stirring just until combined.

Divide batter between the prepared pans. Sprinkle the top of each loaf liberally with raw sugar. Bake @ 350 degrees 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 breads cool in pans on wire rack for 15 minutes; remove from pans to wire rack and cool completely, Makes 2 large or 6 small loaves

1 comment:

  1. So happy you enjoyed this one Beth. It's got a kaboodle of good things in it that's for sure. I only used dried strawberries because I had them here-I'll be using fresh ones the next time I make it too.

    Carol

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