Cookies ‘n Cream Zucchini Bread

Preheat the oven to 350 F. 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 aside while assembling the other ingredients.

In a large bowl, whisk together the eggs, sugar, oil and vanilla extract until well blended.

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 the egg mixture.

In a medium bowl, whisk together the flour, pudding mix, salt, baking soda, baking powder and 1 generous cup of the cookie crumbs. Add the flour mixture to the egg/zucchini mixture and stir just until combined.

Divide the batter between the prepared pans. Sprinkle the top of each loaf liberally with the remaining cookie crumbs. Press the crumbs down lightly to adhere them to the batter. Bake at 350 F for 45-60 minutes for the large loaves, and 35-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.

Let breads cool in pans on a wire rack for 15 minutes; remove from pans to wire rack and cool completely.

Makes 2 large or 5 small loaves.