Preheat oven to 350°F. Grease or spray with non-stick cooking spray a 9 x 5 inch loaf pan.
In a large bowl, with the mixer set on medium, cream the shortening and the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, cinnamon, allspice, nutmeg and sour cream. Beat on low speed to combine.
In medium bowl, combine flour, baking soda and salt.
Add the dry ingredients to the batter, beating on medium speed for one minute. Scrape down bowl as needed. Fold in zucchini, walnuts and raisins until well distributed.
Spread into prepared pan. Bake on center rack of oven for 1 hour to 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes on a wire rack. Remove from the pan and cool the loaf completely on the wire rack before slicing.
Before shredding, cut a few slices of the zucchini to decorate top of bread dough before baking.Allspice substitution - I recommend about 1/8 teaspoon cloves, 1/8 teaspoon nutmeg and 3/4 teaspoon cinnamon for every 1 teaspoon of Allspice called for in the recipe.