Greek Yogurt Zucchini Bread

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.

	this recipe	typical
fat	40%	52%
total sugar	96%	109%
egg	27%	42%
leavener	3%	2%
salt	2%	2%
liquid	64%	0%
mix-ins	51%	0%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

76 g	1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil*
180 g	1/2 cup (180g/120ml) honey*
50 g	1 large egg, at room temperature
120 g	1/2 cup (120g) plain Greek yogurt, at room temperature*
6 g	1 and 1/2 teaspoons pure vanilla extract
188 g	1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
4 g	1 teaspoon baking powder
2 g	1/2 teaspoon baking soda
3 g	1/2 teaspoon salt
3 g	1 teaspoon ground cinnamon
130 g	1 cup (130g) shredded zucchini (see note)*
	optional: 2 teaspoons orange zest (so good!)
95 g	optional: 3/4 cup (95g) chopped walnuts, (115g) raisins/dried cranberries, or (135g) chocolate chips
	optional: coarse sugar, for sprinkling

Method: 7 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These muffins are delicious. My very picky eaters love them. I used 50/50 hard white and soft white fresh milled flour, coconut oil, maple syrup, a farm fresh duck egg, plain Greek yogurt, orange zest, 60 grams soaked raisins, and a dash of ground nutmeg. I al” — a cook, 5.0★

“I goofed and it still worked! I totally forgot to add the yogurt. I used olive oil and agave syrup and added Lily's chocolate chips. They are absolutely delicious. Maybe it still worked because I had a little more zucchini than called for and added it anyway, ” — a cook, 5.0★