Cherry Vanilla Zucchini Bread

• 2 whole Eggs
• 1 cup Vegetable Oil
• 1-1/2 cup Granulated Sugar
• 2 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract (optional)
• 2 cups Unpeeled, Grated Zucchini
• 10 ounces, weight Jar Maraschino Cherries, Drained, Rinsed And Coarsely Chopped
• 1/2 cups Finely Chopped Pecans Or Walnuts (optional)
• 3 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 teaspoon Salt
• 3-1/2 ounces, weight Box Instant Vanilla Pudding Mix

1. Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans or four 5x3-inch mini loaf pans.
2. In a large bowl, combine eggs, oil, sugar, vanilla, almond extract (if using), zucchini, cherries and nuts (if using); mix well.
3. 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.
4. Pour batter into prepared pans.
5. Bake at 350 degrees for 1 hour for full-sized loaves, or for 35-45 minutes for mini loaves.

eggs, vegetable oil, sugar, vanilla, almond, zucchini, maraschino cherries, pecans, allpurpose, baking powder, ubc, salt, vanilla pudding mix

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