Prize Winning Zucchini Bread Recipes

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

Ingredients

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)

WONDERFULLY MOIST ZUCCHINI BREAD

This zucchini bread is just amazing--you'd never know there are veggies in it! When I was first learning to cook, a beautiful Texan woman taught me a few things--one of them being this recipe. So, give it a try and enjoy! (Thanks Cindy!)

Provided by gypsysister

Categories Quick Breads

Time 21m

Yield 2 loaves

Number Of Ingredients 11

Wonderfully Moist Zucchini Bread image

Steps:

Beat eggs until fluffy.
Add oil, sugar, zucchini.
Add dry ingredients.
Add vanilla and if using , fold in nuts and raisins.
Bake at 350°F in 2 greased and floured loaf pans for approx 1 hour, or until toothpick comes out clean.

Ingredients

3 eggs
1 cup oil
2 1/4 cups sugar
2 cups zucchini, grated with skin on
1 1/2 tablespoons cinnamon
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons pure vanilla extract
1 cup chopped nuts (optional) or 1 cup raisins (optional)

JAMES BEARD'S ZUCCHINI BREAD

This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.

Provided by James Beard

Categories Bread Breakfast Side Bake Kid-Friendly Walnut Zucchini Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates

Yield Makes 2 loaves

Number Of Ingredients 11

James Beard's Zucchini Bread image

Steps:

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.

Ingredients

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated, peeled raw zucchini
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1 cup coarsely chopped walnuts

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

Ingredients

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

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.

Ingredients

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

More about "prize winning zucchini bread recipes"

ZUCCHINI BREAD (BETTER THAN EVER!) - SALLY'S BAKING ADDICTION

Web May 15, 2022 This zucchini bread recipe yields 1 9×5 inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for …
From sallysbakingaddiction.com
4.8/5 (224)
Category Bread

Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See notes for muffins.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

Prize Winning Zucchini Bread Recipes

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.

WONDERFULLY MOIST ZUCCHINI BREAD

This zucchini bread is just amazing--you'd never know there are veggies in it! When I was first learning to cook, a beautiful Texan woman taught me a few things--one of them being this recipe. So, give it a try and enjoy! (Thanks Cindy!)

JAMES BEARD'S ZUCCHINI BREAD

This rather unusual loaf has a very pleasant flavor, a little on the sweet side, and a distinctive texture. The built-in moisture provided by the zucchini makes it a very good keeper. It can be prepared with 1 cup of whole wheat flour instead of all white flour.

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.

BLUE RIBBON ZUCCHINI NUT BREAD

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