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| 2 2/3 Tasse | sugar |
| 2/3 Tasse | shortening |
| 3 Tasse | zucchini shredded |
| 2/3 Tasse | water |
| 4 | eggs |
| 3 1/2 Tasse | All-purpose flour* |
| 2 Teelöffel | Baking soda |
| 1 1/2 Teelöffel | salt |
| 1 Teelöffel | cinnamon ground |
| 1 Teelöffel | cloves ground |
| 2 Teelöffel | vanilla |
| 1/2 Teelöffel | baking powder |
| 2/3 Tasse | Nuts finely chopped |
| 2/3 Tasse | raisins |
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*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.
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