Zucchini Bread

I don't have any pictures for this one, but I made this zucchini bread and a lot of people asked for the recipe so I figured I would go ahead and put it on here. The zucchini I used came from the garden at my aunt's work, American Funds, they had this "green initiative" and decided to start a company garden with the space on their campus and have been growing things throughout the year, most of which they use in their company cafeteria. The zucchini she gave to us was humongous, it was probably at least a foot and a half long, if not longer!

This recipe comes from my moms old Betty Crocker cookbook that she got when she was in college, its a little worn around the edges, but is definitely a go to cookbook for great recipes!

2/3 cup shortening
2 and 2/3 cup sugar
4 eggs
3 cups shredded zucchini
2/3 cup wayer
3 and 1/3 cup all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup coarsely chopped nuts
2/3 cup raisins

Heat oven to 350 degrees. Grease only the bottoms of the loaf pans, I used 2, 9x5x3 inch ones. Mix shortening and sugar in a large bowl, then add in the eggs, zucchini and water. Next, add the flour, baking soda, salt, baking powder, cinnamon, cloves, and vanilla, and blend together. Stir in the nuts and raisins and then divide evenly among the pans. Bake for 60 to 70 minutes, or until a wooden pick inserted into the middle comes out clean. Cool on wire cooling racks and then remove from pans.

(this recipe can be used for pumpkin bread as well, just replace the zucchini for 1 can of pumpkin, 16 oz, and omit the vanilla and increase the baking time to 1 hours and 10 minutes.