Combine baking mix, dry pudding mix and spice. Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add baking mix mixture; mix well. Stir in zucchini.
Pour into 9x5-inch loaf pan sprayed with cooking spray.
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Invert onto wire rack; gently remove pan. Cool bread completely.
Stir in 1 cup chopped PLANTERS Pecans along with the zucchini.
The shredded zucchini provides the moisture needed for a tender loaf. For best results, do not drain or squeeze the zucchini dry before stirring into the batter.
Substitute 2 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg and 1/4 tsp. ground cloves for the pumpkin pie spice.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.