1/3 c. shortening
1 c. sugar
2 eggs
1 c. shredded zucchini
1/3 c. water
1 1/2 c. plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/3 c. chopped pecans

Cream shortening at medium speed of an electric mixer; gradually add sugar, beating well. Add eggs, zucchini and water; mix thoroughly.

Combine flour, soda, baking powder and salt and spices; add to creamed mixture, stirring well. Stir in pecans. Spoon batter into an 8x4x3 inch loaf pan greased only on bottom. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely. Yield: 1 loaf.

NOTE: For variety, substitute 1 cup carrots or 1 cup mashed banana for the zucchini.