Banana Split Zucchini Bread

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

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

In a large bowl, whisk together the eggs, sugar, oil, mashed banana and extract.

With your hands (or a potato ricer—it works great for this), squeeze the excess moisture out of the shredded zucchini, then stir it into egg mixture along with the drained crushed pineapple. Set aside.

In a medium bowl, whisk together the flour, dry banana pudding mix, baking soda, baking powder and salt. Stir in the chopped cherries, strawberries, mini chocolate chips and marshmallows, tossing to coat all the ingredients.

Add the flour mixture into the egg/zucchini mixture and stir just until combined.

Divide the batter between the prepared pans. Sprinkle the top of each loaf liberally with raw sugar, if desired.

Bake at 350 F for 45-60 minutes for the large loaves and 30-40 minutes for the small loaves, or until a toothpick inserted in the center comes out clean.

Let the breads cool in the pans on wire rack for 15 minutes. Run a knife around the edge of each loaf and remove them from the pans to a wire rack and cool completely.

Makes 2 large or 6 small loaves.