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|1 c||shredded zucchini|
|1 1/2 c||+ 2 tbsp. all-purpose flour|
|1 tsp||baking soda|
|1/2 tsp||ground cinnamon|
|1/2 tsp||ground cloves|
|1/2 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, salt and spices; add to creamed mixture, stirring well. Stir in pecans.
Spoon batter into a greased and floured 8x14 inch loafpan. Bake at 350 for 50 minutes or until wooden pick inserted into the center comes out clean.
Cool in pans 10 minutes; remove from pan and cool completely.