Best Lemon Zucchini Bread recipe

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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

Nutrition Info

219.6 calories
carbohydrate: 30.5 g
cholesterol: 16.3 mg
fat: 10 g
fiber: 1.1 g
protein: 3.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 242.3 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

  2. Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.

  3. 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.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

Recipe Yield

1 loaf

Recipe Note

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.

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