Everything But The Ice Cream! Zucchini Bread

Preheat oven to 350 F. Grease and flour six mini bread pans or two 8×4-inch or 9×5-inch loaf pans. Set aside.

Place the shredded zucchini in a colander to drain while preparing the other ingredients.

In a medium bowl, whisk together the flour, pudding mix, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the eggs and sugar until light and the sugar is dissolved. Add the oil and vanilla and whisk until well combined.

Squeeze any excess liquid out of the shredded zucchini and stir it into the egg mixture.

Add the flour mixture along with the Heath bits, peanut butter cups, white chocolate chips and chopped chocolate covered almonds and stir just until combined.

Remove 2/3 cup plus 2 heaping tablespoons of the white chocolate batter and place it in a small bowl. Add the melted chocolate and chocolate extract to this batter and stir just until the chocolate is thoroughly mixed in.

Place half of the white chocolate batter into the prepared baking pans. Divide the chocolate batter in half and set half of it aside. With the other half, add dollops of chocolate batter to each pan. Swirl the chocolate batter into the vanilla batter lightly with a knife or wooden skewer. Lightly spread the remaining vanilla batter over the top, then dollop the remaining chocolate batter onto the vanilla batter and swirl gently to marble.

Bake at 350 F for 35-40 minutes for the small loaves, 45-50 minutes for the larger loaves or until a pick inserted in the center comes out clean. Remove from oven. Let it cool in the pans for 10 minutes, then remove the bread from the pans to a wire rack and cool completely.

Makes 6 mini loaves or 2 large loaves.