Grammy's Kitchen · Zucchini Bread · The Best Zucchini Bread
One of 39 zucchini bread recipes we measured
2,789 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 | 68% | 52% |
| total sugar | 125% | 109% |
| egg | 62% | 42% |
| leavener | 4% | 2% |
| salt | 2% | 2% |
| mix-ins | 73% | 0% |
| 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.
| 240 g | 2 cups all-purpose flour |
| 300 g | 1 1/2 cups granulated sugar |
| 9 g | 2 teaspoons baking soda |
| 8 g | 1 tablespoon cinnamon |
| 6 g | 1 teaspoon salt |
| 150 g | 3 large eggs |
| 248 g | 2 cups grated zucchini (about 2 small) |
| 164 g | 3/4 cup vegetable oil |
| 13 g | 1 tablespoon vanilla extract |
| 176 g | 1 1/2 cups chopped walnuts (or pecans) |
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.
“Same as Lisa. This was a waste of ingredients. Overwhelming baking soda taste and the bread did not rise as other zucchini bread recipes have that I have made in the past. It went straight into trash due to being inedible. Disappointed.” — a cook, 1.0★
“This is my go to zucchini bread recipe! Absolutely delightful, moist without being wet, and the perfect amount of zucchini. I usually make 2 batches. 1 batch in large loaf pans and the other with mini loaf pans for the neighbors lol.” — a cook, 5.0★