Blue Ribbon Zucchini Cake Recipes

BLUE RIBBON ZUCCHINI NUT BREAD

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.

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

CHOCOLATE AND ZUCCHINI PRALINE BUNDT CAKE

Steps:

• 1. Preheat oven to 325 F. Cream butter, oil, and sugar. Beat in eggs and set aside.
• 2. Sift dry ingredients and add alternately with sour milk to creamed mixture.
• 3. Add zucchini and vanilla. Slowly mix in apple.
• 4. Grease a Bundt cake pan and sprinkle with bread crumbs.
• 5. Pour cake batter into prepared Bundt cake pan. Mix topping ingredients and spread evenly on the cake batter. Gently push the topping into the dough. When it bakes, less will fall off.
• 6. Bake for 55 minutes.
• 7. When done, loosen the cake from the pan with a butter knife. Invert the cake onto a cake plate. If you want the topping on the top, put a plate on top of the pan and flip it. Then, put a decorative plate on the flipped cake and flip again so the topping side is up.

SUE'S CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.

STREUSELED ZUCCHINI BUNDT CAKE

Steps:

• In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended., Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over batter. Top with another third of the batter. Sprinkle with remaining brown sugar mixture; top with remaining batter. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine confectioners' sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.