Today's recipe for makes a great muffin too! Perfect for breakfast or snacking.
Bisquick Zucchini Bread
2 C. Bisquick Mix
1 1/2 C. Shredded Zucchini (1 medium)
3/4 C. Sugar
1/4 C. Vegetable Oil
3 Eggs
1 tsp. Vanilla
2 tsp. Cinnamon
1 tsp. Nutmeg
1/2 C. Chopped Nuts(or raisins)
Heat oven to 350 and Grease the bottom of 9x5x3 Loaf Pan. Beat all ingredients in medium bowl with electric mixer at low speed for 30 seconds, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Pour into pan. Bake 50 to 55 minutes or until toothpick comes out clean. Cool 10 minutes. Loosen sides of pan and remove and place on wire rack top side up. Cool completely for about 2 hours before slicing. Wrap tightly in plastic wrap and stor at room temperature for 4 days or refrigerate and store for 10 days (if it lasts that long). Great for making ahead and freezing.
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