Grammy's Kitchen · Zucchini Bread · Chocolate Zucchini Bread
One of 39 zucchini bread recipes we measured
104 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 38% | 52% |
| total sugar | 106% | 109% |
| egg | 38% | 42% |
| leavener | 3% | 2% |
| salt | 1% | 2% |
| mix-ins | 115% | 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.
| 372 g | 3 cups grated zucchini ((2 large or 3 small) (Note 1)) |
| 260 g | 1 3/4 cups (260g) flour, plain/all purpose |
| 40 g | 1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed (Note 2) |
| 7 g | 1.5 tsp baking soda ((bi-carbonate) (Note 3)) |
| 3 g | 1/2 tsp salt |
| 9 g | 2 tsp vanilla essence |
| 275 g | 1 1/4 cup (275g) white sugar |
| 100 g | 2 eggs |
| 100 g | 100g / 7 tbsp unsalted butter (, melted) |
| 300 g | 300g / 10 oz dark chocolate (, coarsely chopped (keep some larger chunks!) (Note 4)) |
Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The measurements in grams are wrong. I followed the recipe and the ratio of humid ingredients vs dry ingredients (before adding the zucchini) wasn't enough. It was harder than any cookie dough I've ever seen. I had to add one egg and oil to be able to mix it t” — a cook, 4.0★
“This is a fantastic cake for dessert or afternoon tea. I make it in a square tin because I prefer the shape for serving it like a brownie. I cook it for 35 mins. I use 150-200g of the chocolate bits and I’m very happy with the results. Delicious every time ” — a cook, 5.0★