How To make State Fair Zucchini Cake
2 c Shredded zucchini*
2 c Sugar
1 c Cooking oil
3 Eggs
1 t Baking soda
1 1/2 ts Baking powder
2 1/3 c All-purpose flour
1/2 c Soy flour
1 t Salt
1 t Cinnamon
1/2 c Chopped walnuts or pecans
1/2 c Golden raisins
FROSTING:
3 oz Light cream cheese
1/2 c Soy margarine
2 c Confectioner's sugar
4 dr Lemon extract
1/2 c Chopped walnuts or pecans
-(optional)
Preheat oven to 350 F. Peel zucchini, remove seeds and shred. *Press firmly in measuring cup. Drain off excess water. Set aside. Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded zucchini. Sift dry ingredients together with raisins and nuts. Gradually add dry ingredients to liquid mixture. Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40 minutes or until a toothpick comes clean from the cake center. Cool. Frosting: Soften margarine and cream cheese at room temperature for 15 minutes. Stir until completely blended. Blend in lemon extract. Add confectioner's sugar and mix until smooth. Frost cake and top with nuts, if desired. Reprinted with permission from the Indiana Soybean Development Council.
How To make State Fair Zucchini Cake's Videos
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Secret ingredients, spongy sweetness, and toppings beyond belief all reign supreme at the cake competition.
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FULL EPISODE: Zucchini Cheddar Bread, Milk Mugs'n Jugs, The Ark Band, Ohio History Barns
• Celebrate the Ohio State Fair from home as Broad & High host Kate Quickel shows you how to bake up one of last year’s Blue Ribbon recipes - a Zucchini Cheddar Bread by Terri McCarty of Hamilton, Ohio
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Quick & Easy Zucchini Fritters | Edible Alaska
The largest zucchini on record at the Alaska State Fair weighed a whopping 29.65 pounds! If you've got gargantuan zucchini in your backyard, Edible Alaska editors Jessica Stugelmayer and Mary Smith have a recipe for fritters to put a dent in your harvest.
Edible Alaska is a producing partner of the 2018 season of Harvesting Alaska on KTVA all summer long.
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About Edible Alaska
Edible Alaska is a quarterly print magazine and website celebrating the abundance of Alaska foods, season by season. More at edibleak.com.
Recipe Competition | Iowa State Fair 2013
Iowa's finest produce is showcased at the Fair every year. If it has to do with farming, you'll find it at the Iowa State Fair. Watch the Kenmore Honored Harvest Time Recipe Competition.
Maggie's Really Good Courgette Cake / Zucchini Walnut Bread Recipe
Too Many Courgettes? Make Your Own Delicious Courgette Cake / Zucchini Bread Recipe
Maggie visited from the States and noticed the abundance of courgettes in our garden (it’s hard to miss them). She immediately offered to bake her special recipe for Zucchini Bread (a sweet, moist cake that tastes like fruit cake). Of course we said yes please – but then we asked her to make a film of the whole thing too. (But to be fair, we did let her unpack first.)
So this is Maggie’s recipe and Maggie’s film and we take no credit whatsoever. Instead, we are very grateful for her company and all her hard work, and yes, it really does taste as good as it looks. Thanks Maggie – you can come back anytime!
This is the recipe..
Ingredients
6 cups* self-raising flour (or all-purpose flour mixed with 2tsp baking soda and 2 tsp baking powder)
6 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
6 eggs
31/2 cups sugar
3 teaspoons vanilla essence
2 cups vegetable oil
4 cups grated courgettes (zucchini)
2 cups broken walnuts
Directions
Heat oven to 165 C / 325 F.
Sift together flour, cinnamon, nutmeg and salt. In a separate large bowl, beat eggs with sugar, vanilla and oil. Add flour mixture and beat well. Mix in grated courgettes and walnuts.
Line 4 loaf tins with baking paper (parchment, greaseproof paper) or grease and flour them well. Bake loaves for 50-60 mins until browned and springy to the touch. Cool, then turn out.
*A U.S. cup is 8 fl.oz, the size of a large teacup or small mug
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