Zucchini Bread

Last year the garden didn't produce a single zucchini.  I didn't even know that was possible, I thought they were like weeds.  This year we have a few, nothing to brag about, but more than we can eat in stirfrys.  The next line of defense in using zucchini is to make delicious zucchini bread.  The recipe is from the 1988 Betty Crocker's Cookbook.

Zucchini Bread

2 2/3 cups sugar
2/3 cup shortening
3 cups shredded zucchini (about 2 medium)
2/3 cup water
4 eggs
3 1/3 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. vanilla
1/2 tsp. baking powder
2/3 cup chopped nuts
2/3 cup raisins

Mix sugar and shortening.  Stir in zucchini, water and eggs.  Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder.  Add nuts and raisins.  Pour into two greased loaf pans.

Bake at 350 degrees for 60 to 70 minutes or until pick comes out clean. 

This is very moist and would also work in a 9x13 for a cake.  Throw a little cream cheese frosting on it and you would have a winner.