Banana Zucchini Bread
Val Goodrich · tasteofhome.com · 2018 · 2 loaves (16 pieces each)
Against 243 zucchini bread recipes
Less zucchini than 90% of recipes.
How it compares
Against the typical loaf: the median of 243 zucchini bread recipes, per 100 g of flour.
- Less zucchini than 90% of recipes: 50% of the flour weight against the typical recipe's 88%.
- Egg in the middle half of recipes: 53% of the flour weight against the typical recipe's 44%.
Ingredients (11)
- 3 cups all-purpose flour≈ 375 g
- 1-1/2 teaspoons baking powder≈ 7 g
- 1-1/2 teaspoons baking soda≈ 9 g
- 1-1/2 teaspoons ground cinnamon≈ 3.9 g
- 1 teaspoon salt≈ 6 g
- 4 large eggs, room temperature≈ 200 g
- 2 medium ripe bananas, mashed (about 1 cup)≈ 236 g
- 2 cups sugar≈ 400 g
- 1 cup canola oil≈ 218 g
- 1-1/2 cups shredded unpeeled zucchini≈ 186 g
- 1 cup chopped pecans≈ 110 g
flour 375 gbatter 1751 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.
- Zucchini50% · 6th percentile · median 88%
- Sugar107% · 65th percentile · median 96%
- Fat58% · 61st percentile · median 52%
- Egg53% · 76th percentile · median 44%
- Spice1% · 45th percentile · median 1.2%
- Leavening4.2% · 77th percentile · median 3.3%
- Salt1.6% · 66th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 to 50 minutes
- median 55 minutes
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