Dees Blue Ribbon Zucchini Cakebread Food

ZUCCHINI RIBBONS WITH HERBED BUTTER

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.

ZUCCHINI BREAD

Steps:

• Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
• Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
• Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
• Let cool completely in the pan on a wire rack.

ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 325. Grease and flour 2 loaf pans.
• 2. Sift flour. Mix flour, nutmeg, cinnamon, salt, baking soda, and baking powder. Set aside.
• 3. In a large bowl, beat eggs, sugars, canola oil, and vanilla.
• 4. Stir sifted ingredients into egg mixture.
• 5. Blend in zucchini and nuts.
• 6. Pour into loaf pans.
• 7. Bake at 325 for 60-70 minutes or until toothpick in center comes out clean.

DEE'S BLUE RIBBON ZUCCHINI CAKE/BREAD

Steps:

• 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.