Carol's Banana Split Zucchini Bread

(originally made 7/2013)

The Zucchini Bread Queen Strikes again!   Carol shared this recipe and I'd just happened to pick up some zucchini at the farmstand.    That day I started pulling ingredients to make it, and realized the guys had eaten all of the cherries and left the jar of juice in the fridge Confused.    Didn't get near a store til friday, and my brain was so melted from the heat that I forgot to buy more.    But I wanted this bread!  I ended up upping the strawberries and instead of vanilla, I used cherry extract instead.   It worked perfectly.     I peel my zucchini before shredding so that I can get it past the veggiephobes  :)

This makes 2 gorgeous loaves full size loaves.   One I sliced up for now, and the other I double wrapped (Glad press n seal, foil) then put in a freezer zip topped bag and popped it in the deep freeze.    

Thank you so much Carol for another winning zucchini bread recipe, I've lost track of how many this is now!


 * Exported from MasterCook *

                       BANANA SPLIT ZUCCHINI BREAD


  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 -- used cherry extract
  2                 c.  shredded zucchini
  1                can  crushed pineapple in juice -- (8 oz.) well drained, used chopped chunks
  3                 c.  all-purpose flour
  1               pkg.  banana creme instant pudding mix -- (4 serving size)
  1               tsp.  baking soda
     1/2          tsp.  baking powder
  1               tsp.  salt
     1/3            c.  chopped maraschino cherries -- (forgot to buy)
  1               pkg.  dried OR fresh strawberries -- (4 oz.) chopped into small pieces (about 3/4 cup)--  I used closer to 1 1/4c
     1/2            c.  mini chocolate chips
     3/4            c.  miniature marshmallows -- cut in half
                        Raw sugar for sprinkling over top -- optional (ALWAYS!)
                                                      

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.

With your hands (or a potato ricer), 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.

Recipe by Carol1229
http://community.tasteofhome.com/community_forums/f/30/t/867911.aspx

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