Zucchini Bread

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.

• Ready In: 1 hr 15 mins
• Serves: 10-12
• Yields: 1 loaf

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.