Zucchini Bread by Barbaja W.

• 1 cup margarine, melted (two sticks 70% fat)
• 2 cups white sugar
• 3 eggs
• 3 teaspoons vanilla, liquid
• 1 teaspoon cardamom
• 3 cups flour
• 2 cups zucchini, grated squash seeds and rind
• 14 teaspoon baking powder
• 1 teaspoon baking soda
• 14 cup margarine
• 14 cup flour

1. Preheat oven 350F.
2. The margarine has to be the old style 70% fat good for baking type or can use 1 stick of butter and something else, but need non-butter to grease the pan (Crisco or something).
3. Mix all together.
4. Grease and flour the pan.
5. Dump in pan and cook 50 minutes approximately.
6. I like to use 11 1/2 inch black cast iron pan, but can use gift pans or loaf pans (I would use two).
7. Can use zucchini that you grated, measured and froze in bags to make in winter.
8. It would be nice to use part whole wheat flour' if so, then partial brown sugar.
9. I can add grated nuts, especially pecans.
10. You can increase cardamom and use real butter for one of the sticks of shortening.
11. It is really nice to use the best vanilla--the really good Mexican vanilla.

margarine, white sugar, eggs, vanilla, cardamom, flour, zucchini, baking powder, baking soda, margarine, flour

Taken from www.food.com/recipe/zucchini-bread-by-barbaja-w-177473 (may not work)