Ingredients:
3 c. baking mix
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 c. sugar
1 c. vegetable/canola oil
1 c. packed brown sugar
3 eggs
2 tsp. vanilla extract
3-4 c. grated zucchini
Preheat oven to 325. In a large bowl, combine the baking mix, salt, cinnamon and ginger. Whisk until combined then set aside. In a mixing bowl, combine the white sugar and the oil, stirring until creamy. Add the brown sugar, eggs and vanilla. Stir well. This combination of ingredients will be creamy and fluffy. Add the dry mixture into the wet mixture and stir until well combined. Grate the zucchini and fold it into the batter. Grease and flour 2 loaf pans. Pour the batter into the pans and bake 50-60 minutes.
I had never made zucchini bread before but my garden produced a ginormous zucchini at the end of the season. I cooked half of the zucchini in a skillet with butter and seasoning for dinner and still had a huge part of the zucchini left. I knew I had to find a way to use it. I found a recipe online that looked promising but I discovered I was out of flour! I knew I had baking mix, so I set about trying to alter the recipe I had found, simply omitting the baking soda and baking powder. And I wanted to use all of my zucchini, so even though it only called for 2-3 cups, I used it all which ended up being around 4 cups. One of the loaves didn't come out of the pan very easily, but the chunks of bread were delicious. The second loaf I left in the pan longer and I made sure to score around the outside with a knife really well and it came out of the pan perfectly. I took that loaf to work and received many compliments. I will definitely be making it again!
