Zucchini/ Pumpkin Bread

I got this recipe from Priya's mother. It's in the 1989 Betty Crocker's Cookbook.

Recipe

2.66 cups sugar
0.66 cup shortening
3 cup shredded zucchini (2 medium zucchini)
0.66 cup water
4 eggs
3.33 cups all-purpose flour
2 tsp baking soda
1.5 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
2 tsp vanilla
0.5 tsp baking powder
0.66 cup coarsely chopped nuts
0.66 cup raisin

Bake 350 for 60-70 minutes.

Grease bottom of 2-3 loaf pans, depending on size.
Mix sugar/shortening. Stir in zucchini, water, eggs. Mix in vanilla, baking powder. Stir in nuts, raisins.

Refrigerate for no longer than 10 days.

Pumpkin bread modification: 16 oz (1 can) of pumpkin can be substituted for zucchini. Omit vanilla. Baking time: 1 hr, 10 min