Cake Batter 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 to drain. Set it aside while assembling the other ingredients.

In a large bowl, whisk together the eggs, sugar, oil, butter extract and vanilla extract until well mixed. If needed, squeeze the excess moisture out of the shredded zucchini, then stir it into the egg mixture. Set aside.

In a medium bowl. combine the flour, cake mix, vanilla pudding mix, baking soda, baking powder and salt. Add the dry mixture to the egg mixture and stir just until the flour is incorporated. Gently fold in the sprinkles.

Divide the batter evenly between the prepared pans. Sprinkle the top of each loaf generously with raw sugar. Bake at 350 F for 40-45 minutes for the large loaves and 30-35 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean. Remove from oven.

Let the breads cool in the pans on a wire rack for 10 minutes, then run a knife around the edge of each loaf and remove them from the pans to a wire rack to cool completely.

Recipe makes 2 large or 5 small loaves.