Zucchini Bread

This moist green-flecked bread is a good use for some of those August zucchini.

1 1/2 cups grated zucchini (ahout 1/2 pound) 

2 cups flour
1 cup sugar
1 teaspoon baking powder 
1/2 teaspoon baking-soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1/2 cup water
1/2 teaspoon vanilla

Scrub the zucchini and grate it coarsely; you should have 1 1/2 cups
of lightly packed grated zucchini. Preheat the oven to 350° F
and use solid shortening to grease a 9- by 5-inch loaf pan.

Sift the dry ingredients together into a large bow!; 
stir in the grated zucchini.

Mix the eggs, oil, water. and vanilla together in another bowl;
put this, all at once into the dry ingredients, and continue to stir
until all of the dry particles are moistened. 
Turn the batter into the prepared loaf pan.

Bake for about 1 to 1 1/4 hours. 
Let cool in the pan; serve at room temperature,

from page 251 of unknown cookbok