Crumb-Top Biscoff Swirl Zucchini Bread

Preheat the oven to 350 F. Grease two 9×5-inch OR five 5×3-inch loaf pans.

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

In a large bowl, whisk together the eggs, sugar, vanilla, 1 teaspoon caramel extract and oil until light and creamy.

Squeeze all the excess moisture you can out of the shredded zucchini, then stir it into the egg mixture. Set the bowl aside.

In a medium bowl, whisk together the flour, vanilla pudding mix, salt, baking soda and baking powder. Add the flour mixture into the egg/zucchini mixture, stirring just until combined.

Remove 1 cup of the batter to a medium bowl. Stir the Biscoff spread, cinnamon and the remaining 1/2 teaspoon of caramel extract into the reserved cup of batter until well combined. This batter will be VERY thick. Set it aside.

Divide half of the plain batter between the prepared pans. Place very small dollops of the Biscoff batter onto the top of the plain batter (save about half for the topping); swirl lightly with a wooden skewer or knife. Top with the remaining plain batter, spreading it lightly and evenly over the swirled layer. Place very small dollops of the remaining Biscoff batter onto the plain batter and swirl lightly.

Sprinkle the top of each loaf liberally with the crushed Biscoff cookies. Press the crumbs lightly into the batter.

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

Let the breads cool in the pans on a wire rack for 15 minutes, then remove the bread from the pans to the wire rack and cool completely.

Makes 2 large or 5 small loaves.