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!
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.