Dees Blue Ribbon Zucchini Cake Recipes

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STREUSELED ZUCCHINI BUNDT CAKE

Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! -Regina Stock, Topeka, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 14 servings.

Number Of Ingredients 19



Streuseled Zucchini Bundt Cake image

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.

Nutrition Facts : Calories 287 calories, Fat 8g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 259mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

2 cups shredded zucchini, patted dry
1-1/3 cups fat-free plain yogurt
3/4 cup sugar
2 large egg whites, room temperature
1/3 cup canola oil
1 large egg, room temperature
4 teaspoons vanilla extract, divided
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon dry bread crumbs
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup confectioners' sugar
2 to 3 teaspoons fat-free milk

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



Dee's Blue Ribbon Zucchini Cake/Bread image

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

2 cups all-purpose flour
2 1/2 teaspoons cinnamon
1/4 teaspoon grated nutmeg
3/4 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
2 cups granulated sugar
3/4 cup vegetable oil
1 teaspoon vanilla
2 cups well packed prepared zucchini (does not have to be peeled, about 2-4 large zucchini)
1 1/2-2 cups chopped pecans (your choice) or 1 1/2-2 cups walnuts (your choice)
3/4 cup raisins

BLUE RIBBON ZUCCHINI NUT BREAD

This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.

Provided by YnkyGrlDwndr

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12



Blue Ribbon Zucchini Nut Bread image

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.

3 cups sifted plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup cooking oil
1 tablespoon vanilla
2 cups grated unpared zucchini
1/2 cup chopped walnuts
1 teaspoon flour

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