Dee's Blue Ribbon Zucchini Cake/Bread

Recipe by Dee514
READY IN: 2hrs 10mins
SERVES: 12-16




  • 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.