Sunday, July 21, 2013


2 whole Eggs
1 cup Vegetable Oil
1-½ cup Granulated Sugar
2 teaspoons Vanilla Extract
½ teaspoon Almond Extract (optional)
2 cups Unpeeled, Grated Zucchini
10 ounce Jar Maraschino Cherries, Drained, Rinsed And Coarsely Chopped
½ cups Finely Chopped Pecans Or Walnuts (optional)
3 cups All-purpose Flour
1 teaspoon Baking Powder
¼ teaspoons Baking Soda
1 teaspoon Salt
3-½ ounces, weight Box Instant Vanilla Pudding Mix

Preheat oven to 350 degrees. 
Grease and flour two 8×4-inch loaf pans or four 5×3-inch mini loaf pans.
In a large bowl, combine eggs, oil, sugar, vanilla, almond extract (if using), zucchini, cherries and nuts (if using); mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt and dry pudding mix; add to the zucchini mixture and stir just until combined.
Pour batter into prepared pans.
Bake at 350 degrees for 1 hour for full-sized loaves, or for 35-45 minutes for mini loaves. 
RECIPE FROM Tasty Kitchen

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