Blueberry White chocolate Cheesecake Zucchini Bread

Another one of Carol's winning zucchini bread recipes!   I have yet to try one that the family didn't love   :)   My only changes on this one was to omit the cheesecake oil and a sprinkle of raw sugar on the top.    Normally I have one loaf to freeze, but Tim is on his second piece already  LOL      Huge thanks to Carol for all the work she puts into creating her recipes, doing her reviews and for her and Bob's amazing pics!

 Carol's Blueberry White Chocolate Cheesecake Zucchini Bread
* Exported from MasterCook *


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs -- beaten
  1                 c.  granulated sugar
  2               tsp.  vanilla extract
     1/8          tsp.  cheesecake flavored oil (optional) -- Omitted
  1                 c.  canola OR vegetable oil -- used veg oil
                        Juice and grated rind of 1 lemon
  2                 c.  peeled -- grated zucchini
  3                 c.  all-purpose flour
  1               pkg.  cheesecake instant pudding mix -- (4-serving size)
  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.



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