Zucchini Bread - cooking recipe

Ingredients

2/3 cup shortening
2 2/3 cups sugar
4 eggs
3 cups zucchini, shredded
2/3 cup water
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons vanilla extract
2/3 cup chopped walnuts

Preparation

Heat oven to 350.
Grease bottoms only of two loaf pans, 9x5x3.
Mix shortening and sugar in large bowl.
Add eggs, zucchini, and water.
Blend in flour, dry ingredients, and vanilla.
Stir in nuts.
Pour into pans; bake 60-70 minutes, until wooden pick inserted in center comes out clean.
Cool slightly, loosen sides of loaves from pan, remove from pans.
Cool completely before slicing.
To store, wrap and refrigerate no longer than 10 days.
Can be frozen for longer periods.