Pumpkin Spice Zucchini Bread

• 3 whole Large Eggs, Beaten
• 1-1/2 cup Granulated Sugar
• 3 teaspoons Vanilla Extract
• 1 teaspoon Cinnamon Extract
• 1/2 cups Vegetable Oil
• 1 cup Pumpkin Puree
• 2 cups Shredded, Unpeeled Zucchini
• 3 cups All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Ground Cloves
• 1 package (4 Serving Size) Pumpkin Spice Instant Pudding Mix
• 1 cup Pecans, Chopped
• 1 cup Cinnamon Baking Chips

1. Preheat oven to 350 F.
2. In a medium bowl, beat eggs until light then add sugar and mix well. Whisk in extracts, oil and pumpkin until well mixed. Then stir in zucchini. Set mixture aside.
3. In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and instant pudding mix. Make a well in the center of the dry ingredients. Add the zucchini mixture along with the pecans and cinnamon chips. Stir until dry ingredients are just moistened. Do not over-mix.
4. Divide batter between 2 greased 9x5-inch loaf pans OR 6 greased 5x3-inch mini loaf pans.
5. Bake at 350 degrees for 1 hour for regular size loaves or 35-45 minutes for mini loaves, or until a toothpick inserted in the center comes out clean.
6. Let cool in pans or 20 minutes then run a knife around the edge of each loaf and remove loaves to a wire rack and cool completely. Freezes very well.

eggs, sugar, vanilla, cinnamon, vegetable oil, pumpkin puree, zucchini, allpurpose, salt, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, mix, pecans, cinnamon baking chips

Taken from tastykitchen.com/recipes/breads/pumpkin-spice-zucchini-bread/ (may not work)