TOPPING:

1/3 c. flour
2 tbsp. sugar
2 tbsp. brown sugar
1/2 tsp. cinnamon
1/4 c. butter

Combine with finger (refrigerate while making bread). Sprinkle on top of batter.

BREAD:

2/3 c. shortening
2 2/3 c. sugar
4 eggs
3 c. zucchini (shredded)
2/3 c. water
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
2 tsp. vanilla (blend with cloves)
2/3 c. coarsely chopped nuts
2/3 c. raisins

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches.

Mix shortening and sugar in large bowl. Add eggs, zucchini and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves with vanilla. Stir in nuts and raisins.

Pour in 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.