Grammy's Kitchen · Zucchini Bread · The Best Zucchini Bread
One of 39 zucchini bread recipes we measured
from jessicasrecipes.com
60 cooks on jessicasrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 66% | 52% |
| total sugar | 120% | 109% |
| brown sugar share of total sugar | 67% | 0% |
| egg | 40% | 42% |
| leavener | 3% | 2% |
| salt | 2% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 250 g | 2 cups (250 g) all-purpose flour |
| 3 g | 3/4 teaspoon baking powder |
| 3 g | 3/4 teaspoon baking soda |
| 6 g | 1 teaspoon kosher salt |
| 200 g | 1 cup (200 g) light brown sugar |
| 100 g | 1/2 cup (100 g) granulated sugar |
| 164 g | 3/4 cup (164 g) vegetable oil (canola oil recommended) |
| 4 g | 1 teaspoon vanilla extract |
| 100 g | 2 large eggs, room temperature |
| 310 g | 2 1/2 cups grated zucchini, gently pressed to remove excess moisture but not squeezed aggressively |
Method: 7 steps, published by jessicasrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.