Pumpkin Spice Zucchini Bread

Preheat oven to 350 F.

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.

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.

Divide batter between 2 greased 9×5-inch loaf pans OR 6 greased 5×3-inch mini loaf pans.

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.

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.