2 pkgs. active dry yeast
1/2 c. warm water
3 1/2 c. all-purpose flour
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. salt
1/2 c. scalded milk
1/4 c. brown sugar
3/4 c. zucchini, grated
2 tbsp. butter
1/2 c. raisins

Dissolve yeast in 1/2 cup warm water. In separate bowl, combine flour, spices, salt. In saucepan heat milk, brown sugar and butter, stirring constantly. Add dry ingredients to dissolved yeast, then stir in milk mixture, then zucchini. Beat well until batter is stiff enough to turn out onto kneading surface, add more flour (1/2 cup) until it becomes moderately stiff.

Turn onto lightly floured surface and knead 5 to 8 minutes. Place in greased bowl, cover and let rise until double. Punch down and allow to rise again until double. Shape into loaves, place in bread pans. Bake at 375 degrees for 35 to 40 minutes.