Dees Blue Ribbon Zucchini Cake 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.

SUPER MOIST ZUCCHINI CAKE

Steps:

• 1. Preheat oven to 350 deg, spray pan with non-stick vegetable spray.
• 2. Cream the sugar and eggs together with the oil
• 3. Add remaining ingredients and mix well
• 4. Pour into prepared pan and bake for 50 mins @ 350 deg
• 5. while cake is baking make icing and store in refrigeator, when cake is completely cooled, icing

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.

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.

LEMON ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROST

Steps:

• 1. Mix all cake ingredients on low speed for 3 minutes.
• 2. Pour into prepared 9x13" baking pan. Bake @ 325F for 40 minutes.
• 3. Remove cake from oven & let cool completely. Meanwhile, prepare frosting.
• 4. Cream together butter & cream cheese. Add powdered sugar & mix well. Add lemon juice & zest and mix to combine.
• 5. Frost cooled cake and garnish with lemon if desired.

ZUCCHINI CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
• Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

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.

ZUCCHINI CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking dish.
• 2. In a medium bowl whisk together flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg and allspice. In a separate large bowl stir together grated zucchini, vegetable oil, eggs and vanilla extract. Add the flour mixture to the zucchini mixture in several intervals mixing just until combined. Fold in the chopped walnuts.
• 3. Pour batter into prepared baking dish. Bake for 40-55 minutes or until toothpick inserted in center comes out clean or with moist crumbs. Do not over-bake; start checking at 40 minutes and every 5 minutes thereafter. Cool completely.
• 4. Using a mixer beat together the cream cheese, butter, brown sugar and vanilla until light, fluffy and smooth. Then spread on the fully cooled cake. This cake needs to be refrigerated because of the cream cheese frosting.