Blue Ribbon Orange Zucchini Bread Recipes

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BLUE RIBBON ZUCCHINI NUT BREAD



Blue Ribbon Zucchini Nut Bread image

This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.

Provided by YnkyGrlDwndr

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

3 cups sifted plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup cooking oil
1 tablespoon vanilla
2 cups grated unpared zucchini
1/2 cup chopped walnuts
1 teaspoon flour

Steps:

  • Preheat oven to 350°F (175°C).
  • Sift together plain flour, cinnamon, baking soda, salt and baking powder.
  • Beat eggs well.
  • Gradually add sugar and oil, beat together well.
  • Add vanilla and dry ingredients from above blend well.
  • Stir in the zucchini.
  • Combine walnuts and 1 tsp of flour, stir this into the batter.
  • Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
  • Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
  • Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

DEE'S BLUE RIBBON ZUCCHINI CAKE/BREAD



Dee's Blue Ribbon Zucchini Cake/Bread image

I have hesitated to post this recipe because there are so many zucchini cake/bread recipes already posted here. However, since I have retired from "semi-commercial" baking, I thought I would start posting some of "those secret" recipes. This recipe won 2 blue ribbons for me at the tri-county Altamont Fair in 1987.

Provided by Dee514

Categories     Quick Breads

Time 2h10m

Yield 1 bundt cake; or two 8x4-inch loaves, 12-16 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour
2 1/2 teaspoons cinnamon
1/4 teaspoon grated nutmeg
3/4 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
2 cups granulated sugar
3/4 cup vegetable oil
1 teaspoon vanilla
2 cups well packed prepared zucchini (does not have to be peeled, about 2-4 large zucchini)
1 1/2-2 cups chopped pecans (your choice) or 1 1/2-2 cups walnuts (your choice)
3/4 cup raisins

Steps:

  • Slice, seed and coarsely grate 2 to 4 large zucchini.
  • Place about a handful or two of the grated zucchini into cheesecloth, or a clean cotton dish towel (do not use a terry cloth dish towel), and squeeze it until very dry; repeat with the remaining grated zucchini.
  • Measure out 2 well packed cups of the prepared zucchini for the recipe.
  • Grease and flour a 12 cup bundt pan (or two 8x4-inch loaf pans).
  • Preheat oven to 350°F.
  • In a bowl, sift together the flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt, and baking soda.
  • In a large bowl, beat eggs until light.
  • Gradually add sugar, and continue beating until thick and lemon colored.
  • Continue beating egg/sugar mixture, while adding the oil in a thin stream, beat until all is well blended.
  • By hand, stir in vanilla, zucchini, nuts and raisins.
  • Add the sifted dry ingredients, and stir until well mixed.
  • Pour batter into prepared pan(s).
  • Bake at 350°F for 60 to 75 minutes or until a cake tester (or wooden toothpick) inserted into the center comes out clean.
  • Remove from oven and place pan(s) on wire rack to cool.
  • Let cool in the pan(s) for about 5 minutes, remove cake from pan(s) and return the cake to the wire rack to continue cooling.
  • Cake should be completely cooled before slicing.

Nutrition Facts : Calories 471.2, Fat 25, SaturatedFat 3.1, Cholesterol 52.9, Sodium 439.9, Carbohydrate 59.6, Fiber 2.7, Sugar 39.8, Protein 5.5

BLUE RIBBON ORANGE ZUCCHINI BREAD



Blue Ribbon Orange Zucchini Bread image

Provided by My Food and Family

Categories     Home

Time 1h20m

Number Of Ingredients 11

2 eggs, slightly beaten
1 3/4 cups sugar
1/2 cup cooking oil
2 tsp finely shredded orange peel
3 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 orange juice
2 cups finely shredded unpeeled zucchini
1 cup shredded or flaked toasted coconut

Steps:

  • Grease two 8x4x2 loaf pans; set aside.
  • In a medium bowl, combine eggs, sugar, cooking oil, and orange peel. Combine flour, baking powder, baking soda and salt.
  • Add flour mixture and orange juice alternately to egg mixture. Stir just until combined after each addition. Sir in zucchini and coconut. Spoon batter into prepared greased pans
  • Bake in a 350°F oven for approx. 55 minutes. Cool bread in pans on wire racks for 10 min. Remove from pans; cool completely on wire racks. Wrap and store bread overnight before slicing.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLUE RIBBON ZUCCHINI CARROT APPLE BREAD RECIPE



Blue Ribbon Zucchini Carrot Apple Bread Recipe image

Provided by carvalhohm

Number Of Ingredients 21

Cream Cheese Drip Frosting (optional):
2 cups sugar
1 cup unsalted butter, melted, or canola oil
3 eggs
1/4 cup fresh orange juice
2 1/2 teaspoons pure vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/2 teaspoons cinnamon
Pinch of cloves
2 cups shredded carrots
1 cut shredded zucchini (unpeeled)
1/2 cup plumped yellow raisins
1 cup finely diced, peeled apples
1/2 cup walnuts, chopped (optional)
1/2 cup cream cheese, softened
1/4 cup unsalted butter, softened
2 to 3 cups confectioner's sugar
Orange juice, as required

Steps:

  • Preheat oven to 350 degrees. Grease 2 8x4" loaf pans or one Bundt pan. (This recipe can also make 18 to 24 muffins.) Place pans on parchment paper-lined baking sheet. In mixer bowl, blend sugar, butter or oil, eggs, orange juice and vanilla. In medium bowl, stir together flour, salt, baking powder, baking soda, cinnamon and cloves. Fold dry ingredients into wet batter along with shredded carrots, zucchini, raisins, apples and walnuts. Spoon into prepared pans(s). Bake until done, about 1 hour, or until loaves spring back when gently touched with fingertips. Cool to room temperature before icing. *Cream Cheese Drip Frosting:* Place cream cheese, butter and most of confectioner's sugar in food processor or mixer bowl. Blend, adding more of confectioners' sugar and drizzling in a bit of orange juice to make soft, fluffy topping. Add more confectioners' sugar if required (or orange juice to loose, if necessary). Frost top of loaf or cake (if frost is soft enough, it will drip down sides), and garnish with shredded carrots and dusting of cinnamon before serving.

ORANGE ZUCCHINI BREAD



Orange Zucchini Bread image

These moist mini loaves have pretty flecks of green from the zucchini. I won first place at the Ohio State Fair with this recipe! -Pat Woolley, Jackson Center, Ohio

Provided by Taste of Home

Time 1h

Yield 4 mini loaves.

Number Of Ingredients 14

3 large eggs
3/4 cup vegetable oil
1-1/2 cups sugar
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon orange extract
1/4 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 275 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 193mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI ORANGE BREAD



Zucchini Orange Bread image

Make and share this Zucchini Orange Bread recipe from Food.com.

Provided by Lennie

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 20-24 serving(s)

Number Of Ingredients 15

4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons grated orange rind
2 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 cup chopped nuts (optional)
1 cup powdered sugar
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 350°F.
  • Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
  • In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
  • Add oil, orange juice and zucchini.
  • Stir in remaining bread ingredients; mix well.
  • Pour batter into prepared pans.
  • Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
  • Cool 10 minutes.
  • Remove from pans; cool slightly on a rack.
  • In small bowl, blend glaze ingredients; spread over warm loaves.
  • Cool completely on wire rack.
  • Wrap tightly and store in refrigerator.

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