This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.
Ingredients
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.125 tsp
- egg: 1 piece
- white sugar: 0.75 cup
- milk: 0.5 cup
- vegetable oil: 0.5 cup
- lemon, zested and: 1 piece (juiced)
- and squeezed zucchini: 1 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
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Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
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Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
