Blue Ribbon Zucchini Nut Bread
22
People talking
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.
- Ready In:
- 1hr 20mins
- Serves:
- Yields:
- Units:
Nutrition Information
22
People talking
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
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.
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RECIPE MADE WITH LOVE BY
@YnkyGrlDwndr
Contributor
@YnkyGrlDwndr
Contributor
"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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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
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What do I need to change for high altitude baking -
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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Can you use self rising flour for this recipe instead of the plain flour
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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.
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