Grammy's Kitchen · Zucchini Bread · Classic Zucchini Bread
One of 39 zucchini bread recipes we measured
from therecipecritic.com
It ranks #38 of 39 for moistness among the zucchini bread recipes we compared. 8 cooks on therecipecritic.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 45% | 52% |
| total sugar | 128% | 109% |
| brown sugar share of total sugar | 35% | 0% |
| egg | 83% | 42% |
| leavener | 3% | 2% |
| salt | 1% | 2% |
| liquid | 48% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all-purpose flour (more for dusting the pan) |
| 3 g | 1 teaspoon ground cinnamon |
| 2 g | 1/4 teaspoon salt |
| 3 g | 3/4 teaspoon baking soda |
| 54 g | 1/4 cup canola oil |
| 100 g | 1/2 cup granulated sugar |
| 53 g | 1/4 cup packed light brown sugar |
| 100 g | 2 large eggs |
| 4 g | 1 teaspoon vanilla extract |
| 58 g | 1/4 cup sour cream |
| 186 g | 1 1/2 cups grated fresh zucchini (about 2 medium zucchini) |
Method: 7 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I don't know if the amounts for ingredients has been changed since 2020, but if it has the ratio of dry to wet ingredients couldn't be right. I made the recipe x 4 so I could fill 3, 12 x 4.5 x 3.125 pans. The batter, as the directions are written is way, ” — a cook, 4.0★
“I squeezed excess moisture from zucchini and batter was still runny. I used 2 cups flour per loaf and made two loaves and they turned out well. Will add more spices next time.” — a cook, 3.0★