- zucchini - 3 pieces
- salt - 11/4 Teaspoons
- of sifted unbleached flour - 21/4 Glass
- soda - 2 teaspoons
- ground cinnamon - 1 st. a spoon
- Grated Nutmeg - 1/4 Teaspoon
- eggs - 3 pieces
- white sugar - 11/3 Glass
- vegetable oil - 1 glass
- vanilla extract - 21/2 Teaspoons
- crushed walnuts - 11/2 Glass
- raisins - 1 glass
Soak the raisins in warm water for 30 minutes. Throw back on a sieve or colander, set aside. Wash the zucchini and cut off the ends. Do not clean. Cut using medium chopper vegetables. It should be about 4 glasses. Sprinkle zucchini with 1 teaspoon of salt and put on a plate. Mix with hands to evenly distribute salt. Put the heavy pan on the zucchini for 20 minutes to make the glass liquid. Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Lubricate with grease and sprinkle with flour 2 forms for bread and set aside. Set aside 2 tablespoons of flour. Sift together the remaining flour, soda, spices and the remaining 1/4 teaspoon of salt. Beat the eggs at medium speed for about 3 minutes. Gradually add sugar and whisk for another 5 minutes. The mixture should be light and thick. While whisking, add oil slowly. Put the zucchini in a colander and squeeze it. Add the vanilla to the beaten eggs, and then add the squash. Stirring, add a little dry ingredients. In a small bowl, mix the remaining 2 tablespoons of flour, nuts, raisins. Put in the batter. Pour into prepared forms. Bake at a temperature of 350 degrees Fahrenheit (175 degrees) for about 1 hour. Cool in the form for 10 minutes. Get out of shape and cool completely.
Servings: 20