Spumoni Swirl Zucchini Bread

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

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

In a large bowl, whisk together eggs, sugar, oil and vanilla extract.

With your hands, squeeze all the excess moisture you can out of the shredded zucchini (or use a potato ricer—it works great for this). Then stir it into the egg mixture.

In a medium bowl whisk together the flour, dry vanilla pudding mix, salt, baking soda and baking powder. Add the flour mixture into the egg/zucchini mixture, stirring just until combined.

Divide the batter equally into 3 bowls.

In bowl number one, stir the chopped cherries, cherry extract and red food coloring into the batter just until well combined. Divide the cherry batter evenly between the prepared pans.

In bowl number two, stir the chopped pistachios, almond extract, pistachio oil (if using) and green food coloring into the batter just until well combined. Drop the pistachio batter onto the cherry batter in the pans then lightly spread.

Add the melted chocolate into the batter in bowl number three and stir just until well combined (batter will be very thick). Drop the chocolate batter over the pistachio and cherry batter. Using a sharp knife, lightly swirl the batters to marble.

Bake at 350 F for 45-60 minutes for the large loaves and 35-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.

Then let the breads cool in the pans on a wire rack for 15 minutes. Run a knife around the edges and remove bread from the pans to a wire rack and cool completely.

Makes 2 large or 5 small loaves.