Usually we have an abundance of zucchini from our garden, so I am always looking for recipes to use it up.
We didn’t have a garden this year because we are moving, but we still enjoy eating zucchini.
This is a nice standard bread. There isn’t anything special about it, but it isn’t bad either.
Using the Biscuick makes the process pretty easy. There isn’t a lot of measuring to do.
The cinnamon is the star in this bread. It gives the bread a lovely bit of the cinnamon flavor to go with the sweet zucchini.
So while this isn’t special, it is a nice breakfast bread.
ZUCCHINI BREAD 2
2 Cups Biscuick Baking Mix
1 1/2 Cups Shredded Zucchini
3/4 Cup Sugar
1/4 Cup Vegetable Oil
3 Eggs
1 Teaspoon Vanilla
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1/2 Cup Chopped Nuts
Heat oven to 350 degrees. Grease bottom only of a loaf pan. Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed for 1 minute. Pour into pan. Bake for 50 to 55 minutes. Cool 10 minutes in pan.
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