Monday, September 3, 2012


I love zucchini bread and will try any new recipe that looks good. This was a refreshing change and I will make it again for sure!


carol1229 taste of home bb

3 eggs, beaten
1 c. granulated sugar(Beth used 1/2 c splenda 1/2 c sugar)
2 tsp. vanilla extract
1/8 tsp. cheesecake flavored oil (optional)
1 c. canola OR vegetable oil
Juice and grated rind of 1 lemon
2 c. peeled, grated zucchini
3 c. all-purpose flour
1 (4-serving size) pkg. cheesecake instant pudding mix(Beth used sugar free)
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
3 oz. white chocolate, grated OR finely chopped
2 c. fresh or frozen blueberries (if using frozen blueberries, do not thaw)

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

Place shredded zucchini in a mesh strainer to drain; set aside while assembling other ingredients.

In a large bowl, whisk together eggs, sugar, vanilla, cheesecake oil (if using), canola oil, lemon juice and lemon rind until light.

Squeeze excess moisture out of shredded zucchini; stir into egg mixture.

In a medium bowl. combine flour, cheesecake pudding mix, salt, baking soda, baking powder and grated white chocolate; mix well. Add all but about 1/4 cup flour mixture to egg mixture; stir just until combined.

Toss blueberries in the remaining flour mixture; gently fold berries and whatever flour mixture is left into the bread batter just until combined.

Divide batter between prepared pans. Bake @ 350 degrees for 45-60 minute for the large loaves and 35-45 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 5 small loaves.(Beth made 1 large loaf and 3 small)


1 comment:

  1. Happy to hear you enjoyed it Beth. I try to make different versions of zucchini bread every year. We always have PLENTY in the garden to use up. I'm already planning next year's recipes. :)