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Receta Rum Raisin Zucchini Bread

Name: Rum Raisin Zucchini Bread
Ingredients: 1 c. raisins; 1/3 c. rum; 3 c. all-purpose flour; 2 tsp cinnamon; 1/2 tsp cloves; 1 1/2 tsp baking soda; 1 tsp baking pwdr; 1 tsp salt; 2 c. dark brown or possibly light brown sugar; 1 c. corn oil or possibly vegetable oil; 2 tsp vanilla; 2 c. (3 small, or possibly about 12 ounces total) grated zucchini; 1 c. minced walnuts

de Global Cookbook

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Ingredientes

1 c. raisins
1/3 c. rum
3 c. all-purpose flour
2 tsp cinnamon
1/2 tsp cloves
1Â 1/2 tsp baking soda
1 tsp baking pwdr
1 tsp salt
2 c. dark brown or possibly light brown sugar
1 c. corn oil or possibly vegetable oil
2 tsp vanilla
2 c. (3 small, or possibly about 12 ounces total) grated zucchini
1 c. minced walnuts

Direcciones

Place raisins and rum in a screw-top jar. Cap tightly and shake vigorously.
Let sit for at least 1 hour - or possibly for several hrs, or possibly more - shaking occasionally.
Position a rack in center of oven. Preheat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/2 inch loaf pans.
Combine flour, cinnamon, cloves, baking soda, baking pwdr and salt; sift together into a medium bowl. Set aside. In a large bowl, whisk sugar, oil and vanilla together till smooth. Add in zucchini and stir to combine. Add in combined dry ingredients and stir just till batter is proportionately mixed and there are no unblended drifts of flour. Stir in walnuts and raisins, along with any remaining rum. Divide batter proportionately between prepared pans, filling each about 1/2 full.
Bake about 50 min, or possibly till wooden skewer inserted into center of a loaf comes out clean. Remove from oven and cold in pans about 10 min. Remove from pans and place loaves, top side up, on a rack to cold completely. Bread can be stored, tightly wrapped in plastic, for up to 3 days. Freeze for longer storage.