Grammy's Kitchen · Zucchini Bread · Healthy Zucchini Bread
One of 39 zucchini bread recipes we measured
from cookieandkate.com
409 cooks on cookieandkate.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 35% | 52% |
| total sugar | 81% | 109% |
| egg | 48% | 42% |
| leavener | 2% | 2% |
| salt | 1% | 2% |
| liquid | 56% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Optional: 3/4 cup roughly chopped raw walnuts or pecans | |
| 73 g | 1/3 cup melted coconut oil or extra-virgin olive oil* |
| 170 g | 1/2 cup honey or maple syrup |
| 100 g | 2 eggs |
| 118 g | 1/2 cup milk of choice or water |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1 teaspoon ground cinnamon + more to swirl on top |
| 9 g | 2 teaspoons vanilla extract |
| 3 g | 1/2 teaspoon fine-grain sea salt |
| 1 g | 1/4 teaspoon ground nutmeg |
| 198 g | 1 1/2 cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—gently squeeze out excess moisture over the sink before stirring it into the batter) |
| 210 g | 1 3/4 cups white whole wheat flour or regular whole wheat flour |
Method: 7 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this twice now, and it’s amazing! For anyone wanting to make it gluten free and still keep the bread moist (since gluten free flour loves to suck all the moisture out), I recommend using 1 cup of a one to one mix (I use King Arthur) and 3/4 cup of ta” — a cook, 5.0★
“I've been following your recipes precisely, including the ones from your book, for years. They've never steered me wrong until today. I've been cooking this zucchini bread for 1.5 hours and the middle is still moist (batter still sticks to my knife). I don't u” — a cook, 3.0★