1 cup grated zucchini
2 cups all-purpose flour or common flour
2 cups water
1/2 cup butter or margarine
1 cup seedless raisins
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 cups all-purpose flour
1 tablespoon active dry yeast
1/2 teaspoon baking soda
1 cup chopped hazelnuts
1 cup grated zucchini
2 cups all-purpose flour or common flour
2 cups water
1/2 cup butter or margarine
1 cup seedless raisins
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 cups all-purpose flour
1 tablespoon active dry yeast
1/2 teaspoon baking soda
1 cup chopped hazelnuts
Mix the zucchini, flour, water, butter or margarine, raisins, nutmeg, cinnamon, and cloves in a saucepan
Heat over medium heat until it starts to boil and cook for 3 minutes, stirring constantly
Let it cool and set aside
Sift together the all-purpose flour, active dry yeast, and baking soda, and add them to the previous mixture while still warm
Add the chopped hazelnuts and mix well
Bake in a moderate oven (170°F) for about 1 hour in an English-style loaf pan.
