Lemon Zucchini Bread

Sonja Overhiser · acouplecooks.com · 2026 · 12 slices

Against 243 zucchini bread recipes

Less egg than 83% of recipes and no spice, unlike 68%.

How it compares

Against the typical loaf: the median of 243 zucchini bread recipes, per 100 g of flour.

Less egg than 83% of recipes: 36% of the flour weight against the typical recipe's 44%.
No spice at all, where 68% of recipes use some (most of those 1.2 to 2.1% of the flour weight).
Less salt than 82% of recipes: 0.7% of the flour weight against the typical recipe's 1.4%, about half as much.
Leavening in the middle half of recipes: 2.7% of the flour weight against the typical recipe's 3.3%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 1/2 tablespoons lemon zest (2 large lemons)≈ 9 g
1 1/4 cups granulated sugar≈ 250 g
1/4 cup unsalted butter, melted≈ 57 g
1/3 cup neutral oil≈ 73 g
2 large eggs≈ 100 g
1 teaspoon vanilla extract≈ 4.2 g
1 teaspoon baking powder≈ 4.6 g
1/2 teaspoon baking soda≈ 3 g
1/2 teaspoon kosher salt≈ 2 g
1 tablespoon fresh squeezed lemon juice≈ 15 g
2 cups [280 g] all-purpose flour280 g
2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater≈ 248 g

Listed, but not counted in the percentages below.

flour 280 gbatter 1045 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 243 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: zucchini, sugar, fat, egg, spice, leavening, salt.