Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Servings:
12
Yield:
1 (8×4-inch) loaf
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4-inch loaf pan.
Whisk flour, baking powder, baking soda, salt, and nutmeg together in a bowl until evenly mixed.
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.
Bake in the preheated oven until a toothpick inserted into center comes out clean, 60 to 70 minutes.
Cook’s Note
You can grate your zucchini in the fall and freeze in 1-cup bags. Just thaw and make sure to squeeze out the excess liquid. If you have picky eaters, peel the zucchini skin off so they can't see it in the bread.
Nutrition Facts (per serving)
| 220 | Calories |
| 10g | Fat |
| 31g | Carbs |
| 3g | Protein |
