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."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Gail Bockay Holcomb photo by Gail Bockay Holcomb
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1hr 20mins
Ingredients:
12
Yields:
2 loaves
Serves:
16
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ingredients

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directions

  • 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.

Questions & Replies

  1. I just wanted to say I made 4 loafs but second batch I added pineapple. Your recipe was delicious reminds me of my grandmother's recipe which I lost thank you
     
  2. What do I need to change for high altitude baking
     
  3. Can you use self rising flour for this recipe instead of the plain flour
     
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Reviews

  1. I was looking to bake something today and this recipe was in my must try. I made the mistake of putting it in 1larger loaf pan and had to let it bake a bit longer. I sprinkled the crumbs of my walnuts across the top and it gave a beautiful topping. I used 1 zucchini and 1 carrot . Excellent cake and with a serving of veggies PS I wont tell them
     
  2. I am SO glad to have found this recipe. I love RecipeZaar! I am trying to not waste ANY food and had some zucchini to use up. Instead of 2 loaf pans, I greased up a large angel food cake pan. It works great! I put the whole recipe in the pan. I did the same for Banana Banana Bread Recipe #25885 last weekend. Yum! Thanks for this!
     
  3. Hubby made this today and it was excellent! Two changes he made - he used 1 1/2 cups granulated sugar and 1/2 cup brown sugar and added some chocolate chips. He baked for 50 minutes instead of 1 hour and it was perfect at that amount of time, so check your bread before the full hour.
     
    • Review photo by Gail Bockay Holcomb
  4. I just made a double batch of this with zucchini from the freezer. Great recipe...very moist. Someone suggested adding a can of crushed pineapple. I think I will try that next time.
     
  5. I totally agree that this recipe is wonderful! It is very similar to one I make except I add a can of crushed pineapple! Now, for those of you who don't really like pineapple...I'd like to ask you to just try it first! I have made this recipe many times for several different occasions and it always is gone before other recipes. I get compliments and request for the recipe and when I tell them what's in it, most are shocked because they don't usually care for pineapple (sometimes even zucchini). In fact, I am not able to freeze and save any. It never lasts that long. Good part is, it gives me an excuse to make more! Enjoy :-)
     
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Tweaks

  1. We used 1 1/2 cups white granulated sugar and 1/2 cup light brown sugar instead of 2 cups granulated sugar. Less sweet than all white sugar.
     
  2. A wonderful bread. I did add a simple sugar glaze after baking and switched walnuts for pecans ( I like pecans better ). Great little bread.
     
  3. I used 2 C. White flour and 1 C. Wheat flour. And sprinkled 10-x sugar on top . People loved it ,it was very good !
     

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