Cake à la courgette et à la ricotta ... et oui du sucré!!!
Original in French
Cuisiner ... tout simplement · ptitchef.com · 2008 · 8
Against 243 zucchini bread recipes
Less sugar than 96% of recipes and no salt, unlike 94%.
How French zucchini bread recipes differ from English ones →
How it compares
Against the typical loaf: the median of 243 zucchini bread recipes, per 100 g of flour.
- Less sugar than 96% of recipes: 50% of the flour weight against the typical recipe's 96%, about half as much.
- No salt at all, where 94% of recipes use some (most of those 1 to 1.7% of the flour weight).
- More leavening than 90% of recipes: 5.5% of the flour weight against the typical recipe's 3.3%.
- More zucchini than 80% of recipes: 125% of the flour weight against the typical recipe's 88%.
Ingredients (9)
- 250 g de Courgettes250 g
- 2 oeufs≈ 100 g
- 130 g de poudre d'amandes130 g
- 100 g de beurre100 g
- 125 g de Ricotta125 g
- 100 g de sucre100 g
- 70 g de farine70 g
- 1 Citronn/a
- 1 sachet de levure11 g
flour 200 gbatter 886 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 243 recipes. Shaded: the middle half. Tick: the median.
- Zucchini125% · 81st percentile · median 88%
- Sugar50% · 3rd percentile · median 96%
- Fat50% · 45th percentile · median 52%
- Egg50% · 67th percentile · median 44%
- Spice0% · 16th percentile · median 1.2%
- Leavening5.5% · 91st percentile · median 3.3%
- Salt0% · 3rd percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 35 to 40 minutes
- median 55 minutes
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