Print: Best Lemon Zucchini Bread

This lemon zucchini bread recipe 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 the best. 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, but slice before freezing.

Prep

18 min

Cook

24 min

Servings

Difficulty

Medium

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
0.5 teaspoons baking soda
0.5 teaspoons salt
0.13 teaspoons ground nutmeg
0.75 cups white sugar
0.5 cups milk
0.5 cups vegetable oil
1 large egg
1 lemon , zested and juiced
1 cup grated and squeezed zucchini

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
2 Whisk flour, baking powder, baking soda, salt, and nutmeg together in a bowl until evenly mixed.
3 Beat sugar, milk, oil, egg, and lemon juice together in a large bowl until well combined; stir in flour mixture, zucchini, and lemon zest with a fork until moist but very thick. Pour into the prepared loaf pan and smooth the top.
4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 60 to 70 minutes.

Nutrition per serving

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