Blue Ribbon Zucchini Bread

January 10, 2017
3 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
  • 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
  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.

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