Dee's Blue Ribbon Zucchini Cake/Bread
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Yields:
-
1 bundt cake; or two 8x4-inch loaves
- Serves:
- 12-16
ingredients
- 2 cups all-purpose flour
- 2 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon grated nutmeg
- 3⁄4 teaspoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 3 eggs
- 2 cups granulated sugar
- 3⁄4 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups well packed prepared zucchini (does not have to be peeled, about 2-4 large zucchini)
- 1 1⁄2 - 2 cups chopped pecans (your choice) or 1 1/2-2 cups walnuts (your choice)
- 3⁄4 cup raisins
directions
- 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.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)