Grammy's Kitchen · Zucchini Bread · Pumpkin Zucchini Bread
One of 39 zucchini bread recipes we measured
It ranks #4 of 39 for sweetness perceived among the zucchini bread recipes we compared. 76 cooks on www.spendwithpennies.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 20% | 52% |
| total sugar | 125% | 109% |
| egg | 42% | 42% |
| leavener | 2% | 2% |
| salt | 1% | 2% |
| liquid | 14% | 0% |
| fruit | 68% | 0% |
| mix-ins | 16% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups all-purpose flour |
| 3 g | 1 teaspoon cinnamon |
| 3 g | 1/2 teaspoon salt |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 teaspoon baking powder |
| 150 g | 3 eggs |
| 400 g | 2 cups granulated sugar |
| 73 g | 1/3 cup vegetable oil |
| 245 g | 1 cup pumpkin puree (not pumpkin pie filling) |
| 248 g | 2 cups shredded zucchini (do not drain or squeeze) |
| 58 g | 1/2 cup chopped walnuts ( or mini chocolate chips, optional) |
| 58 g | 1/4 cup cream cheese (, softened) |
| 50 g | 4 tablespoons powdered sugar |
| 52 g | 3-4 tablespoons light cream |
Method: 6 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious and moist! I did not add the glaze, but will do that next time. Made some changes: Used half white/half whole wheat flour Reduced sugar to 1.5 cups Used half avocado oil/half applesauce to make 1/3 cup total Added 1/8 tsp ginger” — a cook, 5.0★
“Delicious and nutritious. I made several loaves. Each person I gifted one to raved about the moistness and taste. Not too sweet which is nice too.” — a cook, 5.0★