2/3 c. shortening
2 2/3 c. sugar
4 eggs
3 c. shredded zucchini bread
2/3 c. water
3 1/3 c. all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
2 tsp. vanilla
2/3 c. coarsely chopped nuts
2/3 c. raisins

Heat oven to 350 degrees. Grease bottom 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. Mix shortening and sugar in large bowl. Add eggs, zucchini and water. Blend in flour, baking soda, salt, baking powder, cinnamon and ginger. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean; about 60 to 70 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.