Healthy 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	34%	52%
total sugar	52%	109%
egg	33%	42%
leavener	2%	2%
salt	1%	2%
liquid	10%	0%
mix-ins	19%	0%
flour strength	1.0	1.0

Where it stands out

• #39 of 39 for gumminess

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

Ingredients

Weights computed by us.

217 g	1 1/2 to 2 cups shredded zucchini that has been squeezed of excess moisture with a paper towel (from about 1 large zucchini)
101 g	1/2 cup (101 grams) extra virgin olive oil (or sub melted and cooled coconut oil or melted butter/vegan butter)
156 g	1/2 cup (156 grams) pure maple syrup
100 g	2 large eggs, at room temperature
30 g	2 tablespoons milk of choice (or sub fresh squeezed orange juice!)
9 g	2 teaspoons vanilla extract
	Optional: zest from 1 large orange
210 g	1 3/4 cups (210 grams) all purpose flour (or sub white whole wheat flour)
4 g	1 1/2 teaspoons ground cinnamon
4 g	1 teaspoon baking powder
2 g	1/2 teaspoon baking soda
3 g	1/2 teaspoon kosher salt
	Optional add-ins:
90 g	1/2 cup (90 grams) chocolate chips, plus more for sprinkling on top of bread
56 g	1/2 cup (56 grams) chopped toasted walnuts (or chopped pecans)

Method: 4 steps, published by www.ambitiouskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I loved how you created the recipe to be much more healthy . It’s in the oven right now cooking and it sounds delicious. I have a quick question though. It seems like the saturated fat per slice is quite high and I really cannot figure out how you came to that” — a cook, 5.0★

“This bread turned out absolutely incredible! Entire loaf already gone.” — a cook, 5.0★