Zucchini Bread

"Hey good lookin' whatcha cookin'?" said my husband as he came in from work the other day.

I stood holding the egg beater at the ready, a big bowl of something on the counter and flour on my hands.

"Zucchini bread," I told him. "I harvested our first batch of zukes today."

"Yum, I love me some zucchini bread!" he exclaimed.

And it was very good. He ate an entire loaf almost immediately; in fact, he didn't even let me allow it to cool off!

It's fairly easy to make, too. I like the way it turns brown inside and have often considered making it without the zucchini just to see what it does.

I do not consider myself a great cook but I will share this recipe. I am not sure where it came from as it is handwritten.

Zucchini Bread

Ingredients
2/3 cup Crisco butter-flavored shortening
2 2/3 cup sugar
4 eggs
3 cups fresh zucchini, chopped very fine
2/3 cup water
3 1/3 cups of White Lily self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup raisins

(You can put nuts in it too if you want but I never do.)

Heat oven to 350. Grease two large loaf pans or three smaller ones.
Mix shortening and sugar in large bowl. Add eggs, zucchini and water.
Blend in flour, cinnamon and cloves. Stir in raisins. Pour into pans.
Bake 60 - 65 minutes or until a toothpick inserted in the center comes out clean. Cool slightly; remove from pans. Cool completely before slicing.
Store no longer than 10 days.