Wednesday, September 10, 2014

Cake Batter Zucchini Bread

 Another great recipe from Carol on the bulletin board over at Taste of Home.  My mom and I made this one afternoon.  DELISH!

Carol from Taste of Home bulletin board
3 large eggs
3/4 c. granulated sugar
1 c. canola OR vegetable oil
2 1/2 tsp. butter extract
1 tsp. pure vanilla extract
2 c. shredded, unpeeled zucchini
2 c. all-purpose flour
1 c. plain yellow cake mix (one without pudding added to the mix-I use Duncan Hines)
1 (4 serving size) pkg. instant vanilla pudding mix
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1/2 c. plus 1 Tbsp. sprinkles
Raw sugar for sprinkling over the tops
Preheat the oven to 350 degrees. Grease (2) 9x5-inch OR (5) 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, butter extract and vanilla 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, cake mix, vanilla pudding mix, baking soda, baking powder and salt.  Add the dry mixture to the egg mixture and stir just until the flour is incorporated.  Gently fold in the sprinkles.

Divide the batter evenly between the prepared pans. Sprinkle the top of each loaf generously with raw sugar. Bake @ 350 degrees for 40-45 minutes for the large loaves and 30-35 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 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.

Read more:

1 comment:

  1. I know how good these are, I made them also-

    She's a fantastic cook/baker