PUMPKIN ZUCCHINI BREAD

Cream together:

      1/4 cup shortening

      1 1/3 cups sugar (brown or white)

Add:  

     2 cups shredded zucchini 

     1/4 cup pumpkin or squash (cooked and mashed, or canned)

     2 beaten eggs

Combine and add to above mixture:

     2 cups flour

     1 tsp. soda

     1/2 tsp. salt

Stir in:

     1 cup chopped walnuts

Pour into greased 9x13 pan, 10"-11" round stoneware pan, or fill muffin tins half full (I prefer to use paper baking liners.)

Bake at 350^o F for about 40 minutes until firm.  Cupcakes take about 20 minutes (makes about 24.)