Per recipe Per Serving PHE: 101 mg 8 mg LEU: 151 mg 11 mg Pro: 4.0 g 0.3 g Calories: 3081 256

1 1/2 c grated zucchini (about 1 med zucchini)
3/4 c white sugar
1/4 c brown sugar
1/2 c vegetable oil
1/2 c water
1 tsp vanilla
3 c (loosely-filled) CBF All Purpose Baking Mix (*or Mix Quick)
1 1/2 tsp baking powder
1 1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg

1 1/2 c grated zucchini (about 1 med zucchini) 3/4 c white sugar 1/4 c brown sugar 1/2 c vegetable oil 1/2 c water 1 tsp vanilla 3 c (loosely-filled) CBF All Purpose Baking Mix (*or Mix Quick) 1 1/2 tsp baking powder 1 1 1/2 tsp baking soda 1/2 tsp salt 2 tsp cinnamon 1 tsp nutmeg

1. Preheat over to 350.
2. Grease and flour 1 large loaf pan, a 9 x13 inch baking dish, or small-medium bundt cake pan.
3. Combine the first 6 ingredients, zucchini through vanilla in a large mixing bowl.
4. In a separate bowl, combine the remaining 6 ingredients, baking mix through nutmeg, and mix well with a wire whisk.
5. Add powdered mixture to wet mixture, mixing until completely combined.
6. Pour into prepared pan and bake 30 - 45 minutes, watching carefully, as the time it takes to get done will depend on the type of pan used and the specific over. Bread is done when an inserted toothpick comes out clean. Cool 10 minutes in pan.
7. Loosen sides of bread with a knife and flip over on wire rack to cool completely before cutting.

*Mix Quick instructions: Replace the All Purpose Baking Mix with 3 loosely-filled cups of MixQuick and remove the baking powder and baking soda (these are already in the MixQuick). This will not significantly affect the nutrition facts below.