Recipe: Carrot Bread or Zucchini Bread (Bisquick, 1983)

CARROT BREAD OR ZUCCHINI BREAD

2 cups Bisquick baking mix
1 1/2 cups lightly packed shredded carrots or zucchini
3/4 cup sugar
1/2 cup chopped nuts
1/4 cup all-purpose flour
1/4 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 eggs

Heat oven to 350 degrees F. Grease bottom only of loaf pan, 9x5x3 inches.

Mix all ingredients; beat vigorously 30 seconds. Pour into pan.

Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes; loosen sides of loaf with knife or metal spatula. Remove from pan.

Wrap cool bread securely in aluminum foil; store at room temperature up to 4 days. Or wrap securely in aluminum foil; place in plastic bag, label and freeze up to 1 month.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375 degrees F. Decrease baking mix to 1 3/4 cups and sugar to 2/3 cup. Add 1/4 cup flour. Bake 45 to 50 minutes.

Makes 1 loaf
From: Recipelink.com
Source: Recipe booklet: The Best of Bisquick - Favorites from the Past and Present from Betty Crocker, General Mills Inc., 1983