Grammy's Kitchen · Zucchini Bread · Zucchini Bread
One of 39 zucchini bread recipes we measured
from www.culinaryhill.com
It ranks #37 of 39 for moistness among the zucchini bread recipes we compared. 1 cooks on www.culinaryhill.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 | 61% | 52% |
| total sugar | 89% | 109% |
| brown sugar share of total sugar | 100% | 0% |
| egg | 56% | 42% |
| leavener | 5% | 2% |
| salt | 2% | 2% |
| 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.
| 160 g | 3/4 cup brown sugar (packed) |
| 109 g | 1/2 cup vegetable oil |
| 100 g | 2 eggs (at room temperature (see note 1)) |
| 9 g | 2 teaspoons vanilla extract |
| 340 g | 1 1/2 cups shredded zucchini ((from 1 large, about 12 ounces, see note 2)) |
| 180 g | 1 1/2 cups all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 4 g | 1 1/2 teaspoons ground cinnamon |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon baking soda |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made a good handful of Culinary Hill recipes and they’ve never done me wrong, so I wanted to try this recipe against my original. It absolutely did not disappoint. The notes are a must: wrap it overnight to preserve moisture, and it gets better with time.” — a cook, 4.0★