Grammy's Kitchen · Zucchini Bread · Zucchini Bread
One of 39 zucchini bread recipes we measured
from natashaskitchen.com
165 cooks on natashaskitchen.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 | 61% | 52% |
| total sugar | 83% | 109% |
| egg | 42% | 42% |
| leavener | 3% | 2% |
| salt | 2% | 2% |
| mix-ins | 32% | 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.
| 360 g | 3 cups all-purpose flour (or use 1:1 gluten-free flour) |
| 6 g | 1 1/2 tsp baking powder |
| 5 g | 1 tsp baking soda |
| 6 g | 1 tsp fine sea salt |
| 6 g | 2 tsp ground cinnamon |
| 150 g | 3 large eggs (room temperature) |
| 218 g | 1 cup extra light olive oil (or canola or vegetable oil) |
| 300 g | 1 1/2 cups granulated sugar |
| 13 g | 1 Tbsp vanilla extract |
| 454 g | 3 cups grated zucchini* (from 1 lb or 2 medium zucchini) |
| 117 g | 1 cup chopped walnuts or pecans (optional**) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe twice today because I had a lot of zucchini to use. I learned 2 things today, 1 is that I can’t bake and talk on the phone at the same time. I forgot to add my olive oil to the first batter. The loaves had good flavor and the kids liked them” — a cook, 5.0★
“I have been making this all summer. Turns out perfect and is loved by everyone. Love that it makes two loaves.” — a cook, 5.0★