Blueberry White Chocolate Cheesecake Zucchini Bread

Ingredients

• 2 cups Seeded, Peeled, Shredded Zucchini
• 3 whole Large Eggs, Beaten
• 1 cup Granulated Sugar
• 2 teaspoons Vanilla Extract
• ⅛ teaspoons Cheesecake Flavored Oil (optional)
• 1 cup Canola Or Vegetable Oil
• 1 whole Medium Lemon, Zest And Juice
• 3 cups All-purpose Flour
• 1 package (4 Serving Size) Cheesecake Instant Pudding Mix
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• ½ teaspoons Baking Powder
• 3 ounces, weight White Chocolate, Grated Or Finely Chopped
• 2 cups Fresh Or Frozen Blueberries (if Using Frozen Berries, Do Not Thaw)

Preparation Instructions

Preheat the oven to 350ºF. Grease two 9×5-inch or five 5×3-inch loaf pans. Set aside.

Place shredded zucchini in a mesh strainer to drain. Set aside while assembling the other ingredients.

In a large bowl, whisk together the eggs, sugar, vanilla, cheesecake oil (if using), canola oil, lemon juice and lemon zest until light.

Squeeze the excess moisture out of shredded zucchini. Stir it into the egg mixture.

In a medium bowl, combine the flour, cheesecake pudding mix, salt, baking soda, baking powder and grated white chocolate. Mix well.

Add all but about 1/4 cup of the flour mixture to the egg mixture and stir just until combined.

Toss the blueberries in the remaining flour mixture, then gently fold them and whatever flour mixture is left into the batter just until combined.

Divide the batter between the prepared pans. Bake at 350ºF for 45-60 minutes for the large loaves and 35-45 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.

Let breads cool in the pans on wire rack for 15 minutes, then remove from the pans to a wire rack and cool completely.

Makes 2 large or 5 small loaves.