Award Winning Zucchini Bread Recipes

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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

CLASSIC ZUCCHINI BREAD

A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.

Provided by Alison Roman

Categories     quick breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 13



Classic Zucchini Bread image

Steps:

  • Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
  • Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
  • Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
  • Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
  • Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
  • Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
  • Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
  • Let cool completely on a wire rack before removing from the loaf pan.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams

½ cup/113 grams unsalted butter, plus more for greasing the pan
3 ½ cups/447 grams all-purpose flour
2 teaspoons cinnamon
2 teaspoons kosher salt
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
4 large eggs
¾ cup/165 grams light brown sugar
¾ cup/151 grams sugar
¾ cup/180 milliliters canola oil
1 ½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
4 tablespoons demerara or turbinado sugar (optional)

ZUCCHINI BREAD

Provided by Trisha Yearwood

Categories     side-dish

Time 1h55m

Yield 2 loaves

Number Of Ingredients 13



Zucchini Bread image

Steps:

  • Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
  • In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
  • Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

Nonstick cooking spray, for greasing the loaf pans
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 large eggs, beaten
3 cups grated zucchini
1/2 cup frozen grated coconut, thawed
1/2 cup walnuts, chopped
1/4 cup maraschino cherries

AWARD WINNING ZUCCHINI BREAD

Zucchini bread with extra zucchini in it. This is light, fluffy, and very moist. Some of the best you will try. Everyone should I should enter it in the fair. So I did and this recipe was a winner.

Provided by chilly1

Categories     Breads

Time 1h30m

Yield 2 loaves of bread, 1-5 serving(s)

Number Of Ingredients 13



Award Winning Zucchini Bread image

Steps:

  • Directions: Mix flour, baking soda, baking power, salt, nutmeg, and cinnamon in small bowl, set aside.
  • Combine sugar, oil, vanilla, and eggs in lrg bowl. Mix until well blended.
  • Add applesauce and Sunny delight, mix well.
  • Now add zucchini mix gently.
  • When mixed add flour mixture little at a time.
  • Pour equally into greased loaf pans.
  • Preheat oven to 350 degree bake for 60-70 min test with a toothpick until clean.

Nutrition Facts : Calories 5260.2, Fat 238.1, SaturatedFat 34.3, Cholesterol 558, Sodium 6755.6, Carbohydrate 730.3, Fiber 17.8, Sugar 411.7, Protein 62.6

2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 eggs
3 cups shredded zucchini (seeds removed)
1/2 cup applesauce
1/3 cup sunny delight juice
3 cups flour
3 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon

PRIZE-WINNING ZUCCHINI BREAD

We've used this recipe since I was a kid. My mom said that she found it in a newspaper in Nevada, Iowa. My sister just won best of show with this recipe at her county fair in Colorado. This recipe makes two loaves.

Provided by Joellen1972

Categories     Quick Breads

Time 1h25m

Yield 2 loaves, 15-20 serving(s)

Number Of Ingredients 11



Prize-Winning Zucchini Bread image

Steps:

  • In a large bowl beat eggs lightly. Add in oil, sugar, zucchini, and vanilla.
  • Add in all the dry ingredients and mix thoroughly. Mix in raisins or walnuts if desired.
  • Pour into two greased and floured loaf pans.
  • Bake at 325 for 1 hour.

Nutrition Facts : Calories 301.5, Fat 11, SaturatedFat 1.8, Cholesterol 42.3, Sodium 352.1, Carbohydrate 47.1, Fiber 1.1, Sugar 27.2, Protein 4.1

3 eggs
2/3 cup oil
2 cups sugar
2 cups zucchini, peeled and grated
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon baking soda
4 teaspoons baking powder
1/2 cup raisins (optional) or 1/2 cup walnuts (optional)

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