1 cup grated zucchini
2 cups all-purpose flour or common flour
2 cups water
½ cup unsalted butter or margarine
1 cup seedless raisins
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ teaspoon whole cloves
3 cups all-purpose flour
1 teaspoon active dry yeast
½ teaspoon baking soda
1 cup chopped hazelnuts
1 cup grated zucchini
2 cups all-purpose flour or common flour
2 cups water
½ cup unsalted butter or margarine
1 cup seedless raisins
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ teaspoon whole cloves
3 cups all-purpose flour
1 teaspoon active dry yeast
½ teaspoon baking soda
1 cup chopped hazelnuts
Preheat the oven to 170°C (medium)
Butter a bundt pan or English muffin tin
In a saucepan, mix together zucchini, flour, water, butter, raisins, nutmeg, cinnamon, and cloves
Bring to a boil over medium heat
Cook for 3 minutes, stirring constantly
Let cool and reserve
Sift together all-purpose flour, active dry yeast, and baking soda, and add to the mixture while it's still warm
Add chopped hazelnuts and stir well
Pour the batter into the prepared pan
Bake in a preheated oven for about 1 hour
Let cool before serving at room temperature.
