Grand Prize Zucchini Bread

     When I interviewed Marcia Williamson for my monthly food column (Abilene Reflector-Chronicle, December 2005), she provided this recipe. I’d had it several times and knew it was good. Of course, anything that Marcia makes is ALWAYS good . . . actually perfect!
     Barry has his own set of specifications for what he considers a “good” quickbread – besides tasting good, it must be moist to the touch and palate and must cut without crumbling. By his standards (and mine, too) this bread earns the grand prize!

Marcia’s Zucchini Bread     Makes 2 standard loaves
3 eggs
2 cups granulated sugar
2/3 cup oil ( I use canola)
3 cups all-purpose flour (part of this can be whole-wheat -- I sometime do half and half, sometimes 1 cup of whole wheat to 2 cups all-purpose)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups grated zucchini squash
2 teaspoons vanilla

1.     Preheat oven to 350°. Grease or spray two 9” x 5”x 3” loaf pans.
2.     In a large bowl, combine eggs, sugar and oil.
3.     Measure dry ingredients (flour through cinnamon) in another bowl and mix. 
Wet mixture is in the larger bowl & dry ingredients are mixed in the smaller of Barry's pottery bowls.
4.     Add dry ingredients to the egg mixture. 
At this point the mixture is more like a dough than a batter . . . but that will change!
5.     Fold in zucchini and vanilla; add batter to the prepared pan. 
Once the grated zucchini is added, the dough-like mixture begins to loosen up but, it
still relative thick.
Spoon dough into two prepared pans and it's ready to go into the oven.
6.     Bake until done (about 50 to 60 minutes) or until toothpick inserted in center comes out clean.
Or, try our  Zucchini Muffins.

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