DEE'S BLUE RIBBON ZUCCHINI CAKE/BREAD
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
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
ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
- Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
BLUEBERRY ZUCCHINI BREAD
Blueberries and zucchini baked up into delicious little summertime bread loaves!
Provided by Laura Moody
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g
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