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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 10 |
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My zucchini plants always seem to be on steroids and this year is no exception. I never have a problem sharing this bread with our friends and neighbors. Ingredients:
2 cups bisquick or 2 cups low-fat biscuit mix |
1 1/2 cups shredded zucchini, drained and patted dry |
3/4 cup sugar |
1/4 cup vegetable oil, i use cannola oil |
3 eggs or 3 egg substitute |
1 teaspoon vanilla extract |
3 teaspoons ground cinnamon |
2 teaspoons ground nutmeg |
1/2 cup chopped nuts (optional) |
Directions:
1. Heat oven to 350 degrees Fahrenheit.
2. Grease bottom of loaf pan 9x5x3, I use Pam.
3. Beat all ingredients at low speed for 30 seconds, scraping constantly.
4. Beat at medium speed, scraping constantly for 1 minute.
5. Pour into loaf pan.
6. Bake for 50-55 minutes.
7. Cool in pan for 10 minutes.
8. Remove from pan.
9. Wrap in plastic wrap or foil and store in refrigerator.
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