Penny Sue’s Zucchini Bread

• 2 eggs
• 2 cups sugar
• 1 cup oil
• 3 cups shredded zucchini 
• 3 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup raisins 
• 1 cup chopped nuts

This recipe is from Western PA. We dried grapes, grew zucchini, and harvested walnuts. My west coast twist is to cut the sugar by ⅓rd, add a handful of pumpkin seeds, and use dried cranberries instead of raisins. Cream cheese is the mandatory spread.

Preheat your oven to 350 degrees. Grease and flour 2 loaf pans. In a large bowl, mix together eggs, sugar and oil. Add zucchini and dry ingredients. Pour into your two greased loaf pans. Bake at 350 degrees for 1 hour. 

*alternatively, you can blend all the ingredients (minus the nuts and raisins) until smooth. Pour into your two loaf pans and sprinkle your nuts and raisins on top.*