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Best Lemon Zucchini Bread

4

0 min

Best Lemon Zucchini Bread

Best Lemon Zucchini Bread Photo 1

Time

0 min

Serving

12 persons

Calories

220

Rating

4.00★ (4)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
    Best Lemon Zucchini Bread Photo 2
  2. Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
    Best Lemon Zucchini Bread Photo 3
  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.
    Best Lemon Zucchini Bread Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
    Best Lemon Zucchini Bread Photo 5

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