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. flour
2 tsp. soda
1/2 tsp. baking powder
1 tsp. each cinnamon and cloves
1 1/2 tsp. salt
2/3 c. raisins
2 tsp. vanilla extract

Preparation

Grease bottom of three 4 1/2 x 8 1/2-inch loaf pans.
Cream shortening and sugar in mixer bowl until light and fluffy.
Add eggs, zucchini and water; mix well.
Add dry ingredients gradually, mixing well after each addition.
Stir in vanilla and raisins.
Pour into prepared pans.
Bake at 350\u00b0 for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes.
Remove to wire rack to cool completely.
Store, wrapped in plastic wrap, in refrigerator for up to 10 days.
Yields 30 slices.