Zucchini Bread Hilda Tuccillo

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 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.