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Zucchini BreadHilda Tuccillo Recipe

Zucchini BreadHilda Tuccillo recipe and other zucchini recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Zucchini BreadHilda Tuccillo recipe  PDF


4 Eggs
1 c Golden raisins
2 c Granulated sugar
1 c Vegetable Oil
3 1/2 c All purpose flour, unsifted,
Unbleached 1 1/2 t Baking soda
1 1/2 t Salt (see note)
1 t Cinnamon
3/4 t Baking powder
2 c Grated, unpeeled, zucchini
1 t Vanilla, if desired
1 c Walnuts, chopped
Beat eggs, then gradually beat in sugar. Then add oil gradually also. Combine all dry ingredients and add to first mi . Stir in raisins, walnuts, then vanilla. Turn into greased and lightly floured loaf pans 9 5 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.

Zucchini BreadHilda Tuccillo recipe and other zucchini recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
122 people have voted
Last Reviewed on 2018-10-21



Sunday, Oct 21 2018 Download & Print Zucchini BreadHilda Tuccillo recipe  PDF   Zucchini recipes RSS   Thumsb up

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