Dee's Blue Ribbon Zucchini Cake/Bread

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“I have hesitated to post this recipe because there are so many zucchini cake/bread recipes already posted here. However, since I have retired from "semi-commercial" baking, I thought I would start posting some of "those secret" recipes. This recipe won 2 blue ribbons for me at the tri-county Altamont Fair in 1987.”
2hrs 10mins
1 bundt cake; or two 8x4-inch loaves

Ingredients Nutrition


  1. Slice, seed and coarsely grate 2 to 4 large zucchini.
  2. 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.
  3. Measure out 2 well packed cups of the prepared zucchini for the recipe.
  4. Grease and flour a 12 cup bundt pan (or two 8x4-inch loaf pans).
  5. Preheat oven to 350°F.
  6. In a bowl, sift together the flour, cinnamon, nutmeg, pumpkin pie spice, baking powder, salt, and baking soda.
  7. In a large bowl, beat eggs until light.
  8. Gradually add sugar, and continue beating until thick and lemon colored.
  9. Continue beating egg/sugar mixture, while adding the oil in a thin stream, beat until all is well blended.
  10. By hand, stir in vanilla, zucchini, nuts and raisins.
  11. Add the sifted dry ingredients, and stir until well mixed.
  12. Pour batter into prepared pan(s).
  13. Bake at 350°F for 60 to 75 minutes or until a cake tester (or wooden toothpick) inserted into the center comes out clean.
  14. Remove from oven and place pan(s) on wire rack to cool.
  15. 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.
  16. Cake should be completely cooled before slicing.

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