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	0%	52%
total sugar	100%	109%
brown sugar share of total sugar	60%	0%
egg	40%	42%
leavener	2%	2%
salt	0%	2%
fruit	24%	0%
mix-ins	47%	0%
flour strength	1.0	1.0

Where it stands out

• #2 of 39 for rise
• #38 of 39 for browning depth

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

Ingredients

Weights computed by us.

250 g	2 cups all-purpose flour (spooned & leveled (250 grams))
4 g	1 teaspoon baking powder
	Â1/2 teaspoon baking soda
	Â1/2 teaspoon salt
6 g	2 teaspoons ground cinnamon
	Â1/4 teaspoon ground nutmeg
	⠔ cup canola or vegetable oil
150 g	Â3/4 cup packed light brown sugar ((150 grams))
100 g	Â1/2 cup granulated sugar ((100 grams))
100 g	2 large eggs (at room temperature)
60 g	Â1/4 cup unsweetened applesauce ((60 grams))
	1 Â1/2 teaspoons pure vanilla extract
190 g	1 Â1/2 cups shredded zucchini ((190 grams; about 1 large zucchini))
117 g	1 cup chopped walnuts (optional)

Method: 6 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe is SOOO good! I did weigh my ingredients to suggested amounts and I had to substitute a few recipe ingredients for ones I had in the pantry and it still turned out AMAZING!  I used avocado oil, all spice and Ceylon cinnamon and I omitted the nuts.” — a cook, 5.0★

“Loved this recipe. The brown sugar really added to the overall taste. I might experiment next time with allspice instead of the nutmeg. This came together quickly. I love that I didn't have to pull out a mixer.” — a cook, 5.0★