Zucchini Bread - cooking recipe

Ingredients

2/3 c. shortening
2 2/3 c. sugar
4 eggs
3 c. shredded zucchini
2/3 c. water
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. vanilla
2/3 c. coarsely chopped nuts
2/3 c. raisins

Preparation

Heat oven to 350\u00b0.
Grease bottoms only of 2 loaf pans, 9 x 5 x 3-inch or 3 loaf pans, 8.5 x 4.5 x 2.5-inches.
Mix shortening and sugar in large bowl.
Add eggs, zucchini and water.
Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla.
Stir in nuts and raisins.
Pour into pans.
Bake until wooden pick inserted in center comes out clean, about 60 to 70 minutes.
Cool slightly.
Loosen sides of loaves from pans. Remove from pans.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 10 days or you can freeze it.