Banana/Zucchini Bread

(from Kathrine Paget)

2/3 c. Shortening
2 2/3 c. sugar
4 eggs
3 c. mashed banana/shredded zucchini
2/3 c. water
3 1/3 c. flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. ground cloves
2 t. vanilla
2/3 c. nuts and raisins (each) (optional)

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. Sprinkle a cinnamon sugar mixture in bottom and sides of pan. Mix shortening and sugar in large bowl. Add eggs, banana/zucchini, and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla (mix cloves with vanilla before mixing with others). Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean - about 1 hr. 10 minutes. Cool slightly. Loosen sides of loaves from pans and remove from pans. Cool completely before slicing. To store, wrap adn refrigerate no longer than 10 days.