Best Dees Blue Ribbon Zucchini Cakebread Recipes
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.
Provided by YnkyGrlDwndr
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- 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.
ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
- Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
BLUE RIBBON ZUCCHINI CARROT RAISIN BREAD
It won't be long and we will all be overrun with zucchini. So tuck this wonderful recipe away and you'll be all set when they arrive! For variation, you can substitute dried cranberries or dried cherries for the raisins. I also sometimes add a pinch of nutmeg and about 1/4 tsp. of allspice. Great flavor additions for...
Provided by Family Favorites
Categories Other Snacks
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees.
- 2. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
- 3. In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
- 4. Stir in zucchini, carrots, raisins and nuts. As you continue to mix, it will become the proper consistency as the zucchini lets go of its moisture.
- 5. Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
- 6. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean. Cool 10-15 minutes before removing from pan. Cool on wire racks.
- 7. Makes 2 loaves.
GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
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