Zucchini Bread-hilda Tuccillo Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
4: Eggs,
1 cup: Golden raisins,
2 cup: Granulated sugar,
1 cup: Vegetable Oil,
3 1/2 cup: All-purpose flour, unsifted,
Unbleached,
1 1/2 tsp: Baking soda,
1 1/2 tsp: Salt*, see note
1 tsp: Cinnamon,
3/4 tsp: Baking powder,
2 cup: Grated, unpeeled, zucchini
1 tsp: Vanilla, if desired
1 cup: Walnuts, chopped
Directions:
Beat eggs, then gradually beat in sugar. Then add oil gradually also.
Combine all dry ingredients and add to first mix. Stir in raisins,
walnuts, then vanilla. Turn into greased and lightly floured loaf
pans 9 X 5 X 2 3/4. Bake on lowest rack in oven at 350F degrees for
55 minutes or until loaf tests done with clean toothpick. Remove from
oven, let stand in pan on wire rack for 10 minutes. Then remove from
pan to allow to cool further.
*NOTE: My Mother said she uses only 3/4 teaspoon of salt and it is
still tasty.
Recipe from: Hild Tuccillo via my Aunt Grace Byrne, and my Mother,
Henrietta Trescher.
Posted by Bobbie Beers 3/95
Source from luhu.jp
Combine all dry ingredients and add to first mix. Stir in raisins,
walnuts, then vanilla. Turn into greased and lightly floured loaf
pans 9 X 5 X 2 3/4. Bake on lowest rack in oven at 350F degrees for
55 minutes or until loaf tests done with clean toothpick. Remove from
oven, let stand in pan on wire rack for 10 minutes. Then remove from
pan to allow to cool further.
*NOTE: My Mother said she uses only 3/4 teaspoon of salt and it is
still tasty.
Recipe from: Hild Tuccillo via my Aunt Grace Byrne, and my Mother,
Henrietta Trescher.
Posted by Bobbie Beers 3/95
Source from luhu.jp
Tags
: breads