Ingredients
2cupsall purpose flour
¼tspbaking powder
1tspbaking soda
1tspsalt
3⅖ozinstant pistachio pudding,(1 box)
3large eggs
1¾cupssugar
1tbspvanilla extract
¾cupvegetable oil,or canola oil
2cupszucchini,grated and peeled or unpeeled
Preparation
Preheat oven to 350 degrees. Grease 2 9×5-inch loaf pans with cooking spray and line with parchment paper; set aside.
In a large bowl, stir together the flour, baking powder, baking soda, salt and dry pudding mix; set aside.
In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Stir in the shredded zucchini. Then, add the wet ingredients to the dry ingredients and stir together until just combined.
Divide batter between the prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove loaves from pans and cool completely.
Slice each loaf into 10 slices and serve. Enjoy!
