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If you love spumoni ice cream, then you’re going to enjoy this 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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!