Walnut

Blue Ribbon Zucchini Bread

January 10, 2017
4 Ratings
Photo by Leah Cabardo
Author Notes

My take on a Blue Ribbon winning Zucchini Bread from a First Edition Vintage LA County Fair Cookbook provided by Sylvia Atherton. This is a simple, moist bread best served warm with BUTTER. —Leah Cabardo

  • Makes 2 loaves
Ingredients
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups raw grated zucchini
  • 2.5 cups all purpose flour
  • 1 teaspoon kosher salt
  • 2.5 teaspoons cinnamon
  • 0.25 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3 teaspoons vanilla
  • 1 cup walnut
In This Recipe
Directions
  1. In a standing or hand-held mixer, combine eggs, sugar, and salt. Add zucchini.
  2. Sift the remaining ingredients, except the walnuts.
  3. Slowly combine all ingredients in mixer and pour into 2 loaf pans that have been greased and floured.
  4. Bake at 350 degrees for 1 hour or until toothpick comes out of loaf clean.

See what other Food52ers are saying.

  • Dan Matoske
    Dan Matoske
  • Elizabeth Alcorn
    Elizabeth Alcorn
  • sunnymissrae
    sunnymissrae

4 Reviews

Dan M. August 30, 2021
I make a double batch of this every time and i have a hard time having a loaf to freeze... Yes four loaves gone in two days... I have two boys, and they like to help... The best Zucchini Bread!
 
Elizabeth A. August 23, 2020
Very tasty zucchini bread, simple and a good staple recipe if you’re able to follow. There are a few pointers I’d make... I mixed the oil and vanilla in with the eggs. The recipe reads as if you should mix that with the sifted ingredients, which I don’t think the author intended. Will definitely make again with those adjustments.
 
sunnymissrae September 3, 2019
Great basic zucchini bread!
 
sunnymissrae September 3, 2019
This is a fantastic basic recipe that can be changed up with different spices or nuts as you like. The bread is super moist and tender, with an excellent crumb. And it’s not too sweet, just a lovely delicate cinnamon flavor. My office mates love it!

I did reduce the salt by 1/4 TSP, I use Morton kosher, which has a different salinity than diamond crystal, and I just toasted coconut instead of the walnuts because it’s what I had on hand. I also subbed olive oil for half the vegetable oil for some added flavor.