Butterscotch-Caramel Zucchini Bread

• 2 cups Grated Unpeeled Zucchini
• 3 whole Large Eggs
• 1/2 cups Granulated Sugar
• 1/2 cups Packed Light Brown Sugar
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Almond Extract
• 1 cup Vegetable Or Canola Oil
• 1 cup Caramel Bits (you Can Find These In The Baking Aisle-if Your Store Doesn't Carry Them, You Can Use Regular Caramels-just Unwrap And Chop Enough To Equal 1 Cup)
• 1 cup Pecans, Finely Chopped
• 3 cups All-purpose Flour
• 1 box (4-serving Size) Butterscotch Instant Pudding Mix
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder

1. Preheat oven to 350 degrees F. Grease two 9x5-inch OR five 5x3-inch loaf pans; set aside.
2. Grate the unpeeled zucchini using the large holes on a box grater; place in a colander and press down on the zucchini, letting excess liquid drain out. Set aside while assembling other ingredients.
3. In a large bowl, whisk together eggs, sugar, brown sugar, vanilla and almond extract and canola oil until light.
4. Squeeze excess moisture out of shredded zucchini; then stir it into the egg mixture. Stir in caramel bits and pecans. Set aside.
5. In a medium bowl, combine flour, butterscotch pudding mix, salt, baking soda, and baking powder; mix well. Add this to the egg mixture; stir just until combined.
6. Divide batter between prepared pans. Bake at 350 degrees for 45-50 minutes for the large loaves and 35-40 minutes for the small loaves, or until a toothpick inserted in the center comes out clean.
7. Let breads cool in pans on wire rack for 10 minutes; then remove from pans to a wire rack and cool completely. Makes 2 large or 5 small loaves.

zucchini, eggs, sugar, brown sugar, vanilla, almond extract, vegetable, caramel bits, pecans, allpurpose, mix, salt, baking soda, baking powder

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