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	53%	52%
total sugar	106%	109%
brown sugar share of total sugar	72%	0%
egg	24%	42%
leavener	2%	2%
salt	1%	2%
flour strength	1.0	1.0

Where it stands out

• #3 of 39 for moistness

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

Ingredients

Weights computed by us.

248 g	2 cups grated zucchini ((about 2 medium zucchini))
210 g	1 3/4 cups all-purpose flour
5 g	1 teaspoon baking soda
4 g	1 1/2 teaspoons ground cinnamon
3 g	1/2 teaspoon kosher salt
1 g	1/2 teaspoon ground nutmeg
0 g	1/4 teaspoon ground ginger
	1/8 teaspoon ground cloves
57 g	1/4 cup unsalted butter, (melted and slightly cooled)
54 g	1/4 cup canola or vegetable oil, ((can use melted and slightly cooled coconut oil))
160 g	3/4 cup packed light brown sugar
50 g	1/4 cup granulated sugar
50 g	1 large egg, (at room temperature)
6 g	1 1/2 teaspoons pure vanilla extract
12 g	1 tablespoon turbinado sugar, (for sprinkling on bread, optional)

Method: 7 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made several flavors of your zucchini bread with both regular and gluten-free flour. I made the chocolate chocolate chip, chocolate chip, regular w/blueberry, and regular with candied orange peel. I was running out of vanilla. I noticed some people used card” — a cook, 5.0★

“I have a bounty of zucchini from my first garden. Among the zucchini recipes I’ve been making are some for zucchini bread. The previous recipes have been disappointing. This is the best recipe! The consistency of the bread is moist but holds together for perfe” — a cook, 5.0★