Grammy's Kitchen · Zucchini Bread · Zucchini Bread
One of 39 zucchini bread recipes we measured
from www.acouplecooks.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 46% | 52% |
| total sugar | 86% | 109% |
| brown sugar share of total sugar | 44% | 0% |
| egg | 36% | 42% |
| leavener | 2% | 2% |
| salt | 1% | 2% |
| liquid | 5% | 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.
| 57 g | 1/4 cup unsalted butter, melted |
| 73 g | 1/3 cup neutral oil |
| 106 g | 1/2 cup brown sugar |
| 133 g | 2/3 cup granulated sugar |
| 100 g | 2 large eggs |
| 15 g | 1 tablespoon milk |
| 4 g | 1 teaspoon vanilla extract |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 6 g | 2 teaspoons cinnamon |
| 3 g | 1/2 teaspoon kosher salt |
| 280 g | 2 cups [280 g] all-purpose flour |
| 340 g | 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater |
| Optional: 1 cup chocolate chips or 1 cup walnuts |
Method: 5 steps, published by www.acouplecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.