Penny Sue’s Zucchini Bread

30 Min
1 Hour
Written By:
Barbara Villona

Submitted by Barbara Villona of Rogue Indivisible in Grants Pass, OR.

30 Min
1 Hour

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.*

You May Also Like