Best Lemon Zucchini Bread

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 220 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• ½ teaspoon salt
• ½ cup vegetable oil
• ½ cup milk
• ¾ cup white sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ⅛ teaspoon ground nutmeg
• 1 lemon, zested and juiced
• 1 cup grated and squeezed zucchini

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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