Cookies ‘N Cream Zucchini Bread Recipe

Name: Cookies ‘N Cream Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Unpeeled Shredded Zucchini (use The Large Holes Of A Box Grater); 3 whole Large Eggs; 1-1/4 cup Granulated Sugar; 1 cup Vegetable Oil; 2 teaspoons Pure Vanilla Extract; 3 cups All-purpose Flour; 1 package (4 Serving Size) Instant White Chocolate Pudding Mix; 1 teaspoon Salt; 1 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 1 package (8 Oz. Size) Mini Oreos, Coarsely Crushed (or Substitute 2 Cups Of Coarsely Crushed Oreos For The 8 Ounce Package)

Servings: persons

2 cups Unpeeled Shredded Zucchini (use The Large Holes Of A Box Grater)
3 whole Large Eggs
1-1/4 cup Granulated Sugar
1 cup Vegetable Oil
2 teaspoons Pure Vanilla Extract
3 cups All-purpose Flour
1 package (4 Serving Size) Instant White Chocolate Pudding Mix
1 teaspoon Salt
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 package (8 Oz. Size) Mini Oreos, Coarsely Crushed (or Substitute 2 Cups Of Coarsely Crushed Oreos For The 8 Ounce Package)

1
Preheat the oven to 350 F. Grease two 9x5-inch or five 5x3-inch loaf pans; set aside.
2
Place the shredded zucchini in a mesh strainer to drain; set aside while assembling the other ingredients.
3
In a large bowl, whisk together the eggs, sugar, oil and vanilla extract until well blended.
4
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.
5
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.
6
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.
7
Let breads cool in pans on a wire rack for 15 minutes; remove from pans to wire rack and cool completely.

1363

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Unpeeled Shredded Zucchini (use The Large Holes Of A Box Grater), 3 whole Large Eggs, 1-1/4 cup Granulated Sugar, 1 cup Vegetable Oil, and more.

Yes, Cookies ‘N Cream Zucchini Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cookies ‘N Cream Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions