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    You are in: Home / Recipes / Dee's Blue Ribbon Zucchini Cake/Bread Recipe
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    Dee's Blue Ribbon Zucchini Cake/Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    1 hrs

    1 hrs 10 mins

    Dee514's Note:

    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.

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    Ingredients:

    Serves: 12-16

    Yield:

    bundt c ...

    Units: US | Metric

    Directions:

    1. 1
      Slice, seed and coarsely grate 2 to 4 large zucchini.
    2. 2
      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.
    3. 3
      Measure out 2 well packed cups of the prepared zucchini for the recipe.
    4. 4
      Grease and flour a 12 cup bundt pan (or two 8x4-inch loaf pans).
    5. 5
      Preheat oven to 350°F.
    6. 6
      In a bowl, sift together the flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt, and baking soda.
    7. 7
      In a large bowl, beat eggs until light.
    8. 8
      Gradually add sugar, and continue beating until thick and lemon colored.
    9. 9
      Continue beating egg/sugar mixture, while adding the oil in a thin stream, beat until all is well blended.
    10. 10
      By hand, stir in vanilla, zucchini, nuts and raisins.
    11. 11
      Add the sifted dry ingredients, and stir until well mixed.
    12. 12
      Pour batter into prepared pan(s).
    13. 13
      Bake at 350°F for 60 to 75 minutes or until a cake tester (or wooden toothpick) inserted into the center comes out clean.
    14. 14
      Remove from oven and place pan(s) on wire rack to cool.
    15. 15
      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.
    16. 16
      Cake should be completely cooled before slicing.

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    Ratings & Reviews:

    • on September 08, 2008

      45

      Awesome flavor, but a little too sweet, and didn't raise well. I may drop the sugar by 1/2 cup, and add 1/4 cup more flour. Love the flavor!! Very moist. I did sqeeze moisture out of zucchini, but seemed too wet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2006

      55

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    Nutritional Facts for Dee's Blue Ribbon Zucchini Cake/Bread

    Serving Size: 1 (94 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 471.1
     
    Calories from Fat 225
    47%
    Total Fat 25.0 g
    38%
    Saturated Fat 3.0 g
    15%
    Cholesterol 52.8 mg
    17%
    Sodium 439.8 mg
    18%
    Total Carbohydrate 59.6 g
    19%
    Dietary Fiber 2.7 g
    10%
    Sugars 39.8 g
    159%
    Protein 5.5 g
    11%

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