Zucchini Bread – Need A Hand

“Need A Hand” recipes are for folks who need a bit of help in the kitchen.

Zucchini Bread
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Zucchini Bread

Need a Hand
Prep Time10 mins
Cook Time1 hr
Servings: 1 loaf pan

Ingredients

  • 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

Instructions

To start:

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

Mix:

  • In a large bowl, whisk eggs until quite frothy.
  • Mix in sugar, but don’t over beat.
  • Stir in oil until well blended.
  • Add zucchini and stir.

In a medium bowl:

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

Bake:

  • Bake for 1 hour at 350° F.
  • After an hour, using a toothpick check for doneness by inserting a toothpick in the center.
  • If it comes out clean, it’s done cooking.
  • If there’s a little batter, it needs a few more minutes.
  • Allow to cook for 3 or 4 more minutes and recheck in a different spot.
  • 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.

Notes

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

Don’t need the extra help? See my “Confidence” version of the recipe.

Zucchini Bread – Confidence