Zucchini Bread

smittenkitchen.com · Servings: 2 loaves or approximately 24 muffins

Against 243 zucchini bread recipes

Less leavening than 93% of recipes and less zucchini than 83%.

How it compares

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

Less leavening than 93% of recipes: 2.1% of the flour weight against the typical recipe's 3.3%.
Less zucchini than 83% of recipes: 64% of the flour weight against the typical recipe's 88%.
Less egg than 80% of recipes: 39% of the flour weight against the typical recipe's 44%.

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

3 large eggs≈ 150 g
1 cup (235 ml) olive, vegetable oil or melted butter (I use a mix)≈ 227 g
1 1/3 to 1 3/4 cups granulated or turbinado sugar (the latter is the original amount)≈ 339 g
2 teaspoons (10 ml) vanilla extract≈ 8 g
2 teaspoons ground cinnamon≈ 5 g
1/8 teaspoon ground or freshly grated nutmeg≈ 0.3 g
1 teaspoon baking soda≈ 6 g
1/2 teaspoon baking powder≈ 2.3 g
1 teaspoon fine sea or table salt≈ 6 g
2 cups grated, packed zucchini, not wrung out (from about 10 ounces or 2 smallish zucchini)≈ 248 g
3 cups (390 grams) all-purpose flour390 g
1/2 cup (55 grams) chopped walnuts or pecans (optional)55 g
1 to 2 cups dried cranberries, raisins or chocolate chips or a combination thereof (optional)≈ 225 g

flour 390 gbatter 1662 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.