Zucchini Bread – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

Zucchini Bread
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Zucchini Bread

Prep Time10 mins
Cook Time1 hr
Servings: 1 loaf pan


  • 1 TBSP shortening e.g., Crisco
  • 3 eggs
  • 2 ½ C sugar
  • 1 C vegetable oil
  • 2 C shredded zucchini or 1 12-ounce package of spiral cut frozen zucchini
  • 3 C flour
  • 2 tsp cinnamon
  • 1 tsp salt
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • 1 C chopped nuts pecan or walnut, I prefer walnut


To start:

  • Preheat the oven to 350° F.
  • Grease your 9”x5” loaf pan using the shortening.


  • In a large bowl, whisk eggs until quite frothy.
  • Mix in sugar, then oil then zucchini.

In a medium bowl:

  • Mix remaining ingredients and whisk well.
  • Add dry ingredients into zucchini mixture and stir until just blended.


  • Bake for 1 hour at 350° F.
  • After an hour, using a toothpick check for doneness by inserting a toothpick in the center.
  • Remove from oven and cool for 10 minutes on a wire rack on counter.
  • Carefully turn out of the pan and cool completely on a wire rack on the counter.


Serving suggestions:
Serve the same day with coffee or tea.
Enjoy within 3 days or freeze slices.

Need more help? See my “Need A Hand” version of this recipe.