Butterscotch-Caramel Zucchini Bread

Preheat oven to 350 degrees F. Grease two 9×5-inch OR five 5×3-inch loaf pans; set aside.

Grate the unpeeled zucchini using the large holes on a box grater; place in a colander and press down on the zucchini, letting excess liquid drain out. Set aside while assembling other ingredients.

In a large bowl, whisk together eggs, sugar, brown sugar, vanilla and almond extract and canola oil until light.

Squeeze excess moisture out of shredded zucchini; then stir it into the egg mixture. Stir in caramel bits and pecans. Set aside.

In a medium bowl, combine flour, butterscotch pudding mix, salt, baking soda, and baking powder; mix well. Add this to the egg mixture; stir just until combined.

Divide batter between prepared pans. Bake at 350 degrees for 45-50 minutes for the large loaves and 35-40 minutes for the small loaves, or until a toothpick inserted in the center comes out clean.

Let breads cool in pans on wire rack for 10 minutes; then remove from pans to a wire rack and cool completely. Makes 2 large or 5 small loaves.