1 1/2 c
+ 2 tbsp. all-purpose flour
1Cream shortening at medium speed of an electric mixer; gradually add sugar, beating well. Add eggs, zucchini and water; mix thoroughly.
2Combine flour, soda, baking powder, salt and spices; add to creamed mixture, stirring well. Stir in pecans.
3Spoon 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.
4Cool in pans 10 minutes; remove from pan and cool completely.