Orange-White Chocolate Zucchini Bread

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

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

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

Squeeze all of the excess moisture you can out of the shredded zucchini, then stir it into egg mixture.

In a medium bowl, combine the flour, vanilla pudding mix, salt, baking soda, baking powder and grated white chocolate, mixing well. Add the flour mixture to the egg/zucchini mixture, stirring just until combined.

Divide the batter between the prepared pans. Sprinkle the top of each loaf liberally with raw sugar. 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 the breads cool in the pans on a wire rack for 15 minutes; remove breads from the pans to the racks and cool completely. Makes 2 large or 5 small loaves.