Yes, I won a blue ribbon at the Arizona State Fair for my original recipe zucchini bread.
Yes, I won a blue ribbon at the Arizona State Fair for my original recipe zucchini bread. This was in October… So many people have asked for this zucchini bread recipe and until now I’ve been hesitant to give it away. (I don’t want identical competition next year!) I was thinking about making a batch today, and decided why not share it with the world. I have no reason to be territorial.
One of the things that always irks me about zucchini bread is when it’s too sweet. I came up with a recipe that shows off the flavor of the zucchini, not the flavor of sugar. It also uses a some citrus, which I found to be a nice complement to the zucchini. Although I didn’t add any, I also think a simple glaze could add a touch more sweetness without taking over.
Heather’s Blue Ribbon Zucchini Bread
2 cups shredded zucchini (2 or so zucchinis)
3/4 cup sugar
1/2 cup vegetable oil
1-1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoons cinnamon
2 teaspoons orange zest
3 Tablespoons lemon juice
Beat egg, shredded zucchini, oil, lemon juice, orange zest and sugar in a large bowl. Sift dry ingredients together. Mix dry ingredients into wet ingredients. Pour batter into a greased loaf pan and bake at 325 F for 45 minutes to 1 hour; check for doneness with toothpick test. Cool on wire rack.
If you try my zucchini bread recipe, please let me know how you liked it!
More zucchini bread recipes to try: