4 cups water
1 tablespoon vegetable oil
6 onions, diced
6 cups sliced zucchini
8 cups bread flour
2 teaspoons salt
6 cups white sugar
2 teaspoons baking powder
4 eggs
2 teaspoons lemon zest
1 teaspoon salt
3 tablespoons olive oil
1 (15 ounce) can crushed up to date wine
4 cups cooked, diced zucchini
1 cup chopped celery
1/2 cup chopped onions
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
In a large saucepan, bring water to a boil. Remove from heat and stir in oil. Add onions and zucchini, and stir until oil is completely dissolved.
Pour in flour, salt, sugar, baking powder and eggs. Reduce heat to medium-low; cook for 3 minutes. Stir in lemon zest and salt. Cook for 5 minutes, stirring occasionally. Stir in olive oil and wine. Gradually pour mixture into greased baking dish.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool bread in pan and peel. Repeat with remaining ingredients. Chill in refrigerator. Serve warm.
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