Description
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
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 egg
- ¾ cup white sugar
- ½ cup milk
- ½ cup vegetable oil
- 1 lemon, zested and juiced
- 1 cup grated and squeezed zucchini
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour
- baking powder
- baking soda
- salt
- and nutmeg together in a bowl.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 60 to 70 minutes.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12