2 2/3 c Sugar
2/3 c Shortening
3 c Shredded zucchini
2/3 c Water
4 Eggs
3 1/2 c All-purpose flour*
2 ts Baking soda
1 1/2 ts Salt
1 ts Ground cinnamon
1 ts Ground cloves
2 ts Vanilla
1/2 ts Baking powder
2/3 c Coarsely chopped nuts
2/3 c Raisins
*if using self rising flour, omit baking soda, salt and baking powder.
Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9 x 5 x 3
inches, or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix sugar and
shortening in 2 1/2-quart bowl. Stir in zucchini, water and eggs. Mix
in flour, baking soda, salt, cinnamon, cloves, vanilla and baking
powder; stir in nuts and raisins. Pour into pans. Bake until wooden
pick inserted in center comes out clean, 60 to 70 minutes; cool 5
minutes. Loosen sides of loaves from pans; remove from pans. Cool
completely before slicing. 2 or 3 loaves (24 slices each); 125
calories per slice.
Do-ahead Tip: Wrap and refrigerate no longer than 10 days.
Pumpkin Bread: Substitute 1 can (16 oz) pumpkin for the zucchini. Omit
vanilla. Increase baking time to about 1 hour 10 minutes.
Yields
2 Loaves