slightly in large bowl. Add agave, oil and vanilla; mix well.
Combine flour, baking powder, baking soda and salt in medium
bowl. Add flour mixture, zucchini and to agave mixture; mix
until well blended. Spoon batter into well greased 9 x 5 x 3-inch
loaf pan. Bake at 325°F about 1 hour or until wooden pick
inserted near center comes out clean. Cool 10 minutes in pan;
remove from pan and cool completely.