Cake Batter Zucchini Bread

Carol is a good friend and fantastic baker/cook. She did two guest post which if you missed were Blueberry Cheesecake Twist and Banana Nut Twists .

She recently posted this picture and recipe. I saw the recipe and knew it would be going in the oven asap!

Gabe was going on the boat for a fun day with the guys. Nice birthday celebration and what better then to add a little sweet treat. I made this the last time they went out and knew I didn't have to worry with this yummy bread! I knew it was a winner.


Carol's recipe called for butter extract, which I didn't have and I subbed the vanilla pudding for french vanilla.

I had to taste the batter and it was really good and I couldn't wait to get it in my mini bread pans.

Used some chocolate sprinkles and tiny red and white sprinkles. It isn't as colorful as Carol's but sure tasted great.

I gave a mini loaf to our friend Andy who loved it and the kids came over and got the last loaf. You know I'll be making more!

Ingredients:

3 large eggs
3/4 c. granulated sugar
1 c. canola OR vegetable oil
2 1/2 tsp. butter extract ( didn't use)
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) ( I used 1 cup Jiffy Yellow Cake Mix- small little box)
1 (4 serving size) pkg. instant vanilla pudding mix ( Used French Vanilla)
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

Directions:

Preheat oven to 350 degrees. Sprayed the mini pans and set them aside for later.

Put the shredded zucchini in a strainer. I usually place the strainer on a plate so I can see how much fluid drains out and then I press down on the strainer to remove the rest.

In a large bowl, whisk together the eggs, sugar, oil, butter extract ( which I didn't use)  and vanilla extract until well mixed. I used my kitchen aid whisk attachment.

Mix shredded zucchini into the egg mixture-Switched the whisk for the paddle attachment on the KA

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. ( did this by hand with my wooden spoon) Pour batter evenly into the prepared pans.


Sprinkle the top of each loaf generously with raw sugar.

 Bake  at 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.

Place bread on a wire rack for 10 minutes. After the 10 minutes you can remove the bread from the pan or pans and allow to cool for at least 10 minutes, if you are like me you cut off a slice and give it a taste! 

Makes 2 large or 5 small loaves.