Zucchini bread (crocker 2)

Yield: 2 Loaves

Ingredients:

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

Instructions:

*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. Source: Betty Crocker's Cookbook 6th Edition