Dees Blue Ribbon Zucchini Cakebread Recipes

DEE'S BLUE RIBBON ZUCCHINI CAKE/BREAD

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.

SWEET ZUCCHINI WALNUT BREAD

Steps:

• Blend oil and sugar.
• Add eggs and zucchini.
• Sift dry ingredients together and add to the sugar mixture.
• Add nuts and vanilla.
• Bake in 2 loaf pans at 300 degrees for 1 hour.

DELICIOUS ZUCCHINI BREAD

Steps:

• 1. In one bowl add 1st 7 ingredients and mix.
• 2. In a 2nd bowl add next 6 ingredients.
• 3. Add nuts and pineapple to the flour mixture.
• 4. Then mix flour mixture with 1 bowl of ingredients.
• 5. Pour batter into 2 greased 9x5 loaf pans.
• 6. Bake at 325 degrees for 1 hour.

BLUEBERRY ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350 deg. Lightly grease 2 loaf pans.
• 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
• 3. Fold in the zucchini.
• 4. In a medium bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
• 5. Beat in flour mixture.
• 6. Gently fold in the blueberries.
• 7. Pour mix into the greased loaf pans.
• 8. Bake 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
• 9. Cool 20 minutes in pans.
• 10. Then turn out onto wire racks to cool completely.

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.

BLUEBERRY ZUCCHINI BREAD

Steps:

• 1. Pre-heat oven to 350 degrees F. Lightly grease 2 loaf pans.
• 2. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
• 3. Fold in the zucchini.
• 4. Beat in the flour, salt, baking powder, baking soda, and cinnamon.
• 5. Gently fold in the blueberries.
• 6. Transfer to loaf pans.
• 7. Bake 1 hour and 15 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Begin checking at 1 hour.
• 8. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.