Blue Ribbon Zucchini Bread 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.

BLUEBERRY ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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.

BLUE RIBBON ZUCCHINI CARROT APPLE BREAD RECIPE

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.

BLUE RIBBON WHITE BREAD

Steps:

• In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
• Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

BLUE RIBBON ORANGE ZUCCHINI BREAD

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.

BLUE RIBBON ZUCCHINI CAKE

Steps:

• Mix zucchini, sugar, eggs, oil, raisins, nuts and wheat germ, together in large bowl. Sift together, baking soda and powder, flour, cinnamon and salt. Combine sifted mixture with zucchini mixture. Mix thoroughly. Pour batter into greased 10 inch pan, Bake at 300 dregrees for 1 1/2 hours