Cooking with Karl: Best of Show Zucchini Bread

Carole Lintner won the “Best of Show” ribbon with this zucchini bread recipe in the 1999 Medina County Fair. The recipe came from Lucille King. Lucille passed away several years ago, but this is her recipe, handed down.

Carole says, “I put a glaze on the bread made with powdered sugar and cream cheese and drizzled it on top.”

I made this recipe, shared the result with others and we all agreed it was delicious! For the drizzled glaze, I mixed 1 cup powdered sugar and 1 teaspoon cinnamon with 2-3 tablespoons water for a thin glaze to drizzle over tops.

Prep time: 30 minutes

Cook time: 1 hour

Makes 2-3 loaves

Here’s how to make it:

Ingredients

• 3 eggs
• 2 C white sugar
• 1 C canola oil
• 2 t vanilla
• 3 C flour
• 1 t cinnamon
• 1 t baking soda
• 1 t baking powder
• 1 t salt
• 1 C golden raisins
• 1½ C chopped walnuts
• 1½ C shredded coconut
• 3 C unpeeled zucchini squash, shredded

Directions

1. Gather together ingredients. Pre-heat oven to 350° F.
2. In a small mixing bowl, beat together sugar and eggs until creamy. Add oil and vanilla and beat for an additional 30 seconds.
3. In a large mixing bowl, whisk together flour, cinnamon, salt, baking soda and baking powder.
4. Add the batter into the dry ingredients, then combine using a wood spatula. Mix in zucchini, raisins, coconut, and walnuts—also with a wood spatula—until combined.
5. Grease three 9-by-5-inch bread pans with shortening. Lightly flour each pan. Divide the batter evenly among the three pans. For taller, moister loaves, use two pans instead.
6. Bake at 350 F for 1 hour. Bread is done when a toothpick comes out clean and the top is a dark brown.
7. Remove from oven, after a minute, move to cooling racks.
8. Drizzle with a thin powdered sugar glaze if desired.