Pumpkin Zucchini Bread
Anna Thomas Bates · tasteofhome.com · 2018 · 2 loaves (16 pieces each)
Against 243 zucchini bread recipes
Less zucchini than 97% of recipes and less leavening than 89%.
How it compares
Against the typical loaf: the median of 243 zucchini bread recipes, per 100 g of flour.
- Less zucchini than 97% of recipes: 33% of the flour weight against the typical recipe's 88%, about half as much.
- Less leavening than 89% of recipes: 2.2% of the flour weight against the typical recipe's 3.3%.
Ingredients (14)
- 3 large eggs, room temperature, lightly beaten≈ 150 g
- 2 cups sugar≈ 400 g
- 1 cup canned pumpkin≈ 245 g
- 1 cup butter, melted≈ 227 g
- 1 tablespoon vanilla extract≈ 13 g
- 3 cups all-purpose flour≈ 375 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon baking powder≈ 2.3 g
- 1/2 teaspoon salt≈ 3 g
- 1/2 teaspoon ground cinnamon≈ 1.3 g
- 1/2 teaspoon ground nutmeg≈ 1.3 g
- 1/2 teaspoon ground cloves≈ 1.3 g
- 1 cup shredded zucchini≈ 124 g
- 1 cup chopped walnuts≈ 120 g
flour 375 gbatter 1669 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.
- Zucchini33% · 1st percentile · median 88%
- Sugar107% · 65th percentile · median 96%
- Fat61% · 71st percentile · median 52%
- Egg40% · 35th percentile · median 44%
- Spice1% · 45th percentile · median 1.2%
- Leavening2.2% · 8th percentile · median 3.3%
- Salt0.8% · 21st 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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