Blue Ribbon Zucchini Nut Bread Recipes

Steps:

• Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

Steps:

• Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

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.

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl, combine eggs, zucchini, oil, pineapple, and the vanilla extract.
• 2. In a separate bowl, combine the dry ingredients.
• 3. Add the dry ingredients to the wet ingredients in large bowl.
• 4. Fold in nuts, cranberries, and coconut if desired.
• 5. Pour into 2 greased 8x4" loaf pans or 3 small loaf pans.
• 6. Bake larger pans for approximately 50-55 mins and smaller pans for 35-40 mins or until golden brown and an inserted toothpick comes out clean. Cool for 10 mins before removing bread from pans onto wire racks.

Steps:

• 1. Heat oven to 350 degree's. Grease and flour a loaf pan. (You may also foil line pan for easy removal. Simply foil on the pan before you grease and flour it. )
• 2. Grate zucchini with peel. Grate peeled carrots. Dice apple. Place all together in a bowl with nuts. Mix to combine and set aside.
• 3. In a seperste bowl. mix the flour, baking soda, baking powder , salt and cinnamon together. Set aside.
• 4. In another bowl. Mix oil, eggs, brown sugar, granulated sugar and vanilla together. Mix on low until smooth.
• 5. Pour egg mixture into flour mixture. Mix on low speed until combined. Do not over mix.
• 6. Add in Zucchini, apple, raisins, carrot, and nuts. Mix until all ingredients are incorporated.
• 7. Place in oven at 350°. Bake for approximately one hour., or until pick comes out clean. Remove from oven to cool. when cool. Invert onto a platter. ( if you foil lined baking pans. You don't even need to cool the Loaves. You can plift out of the cans while still hot and then cool)

Steps:

• 1. Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
• 2. In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
• 3. Add zucchini, pineapple, and mashed bananas. Mix together.
• 4. In another bowl, mix the dry ingredients together.
• 5. Add to the egg mixture and stir until the flour is just moistened.
• 6. Fold in nuts.
• 7. Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
• 8. Let the finished bread cool about 15 minutes before removing from pans.
• 9. Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.

Steps:

• 1. Preheat oven to 325 degrees.
• 2. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
• 3. In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
• 4. Stir in zucchini, carrots, raisins and nuts. As you continue to mix, it will become the proper consistency as the zucchini lets go of its moisture.
• 5. Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
• 6. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean. Cool 10-15 minutes before removing from pan. Cool on wire racks.
• 7. Makes 2 loaves.

Steps:

• 1. Shred unpeeled zucchini to measure 2 cups. spread on paper toweling to drain for 10 mins. Lightly blot top of them.
• 2. Preheat oven to 375 degrees Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder.
• 3. Blend Zucchini into egg mixture alternately with the flour mixture. Do not over blend. Fold in nuts. Spoon into lightly greased muffin cups.
• 4. Bake for 20 mins or until muffins test done. You can store the extra muffin batter, tightly covered, in refrigerator up to one week.