Zucchini Bread-Hilda Tuccillo

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Title: Zucchini Bread-Hilda Tuccillo
Categories: Breads
Yield: 2 loaves

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.