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.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Per Serving: 220 calories; protein 3.3g; carbohydrates 30.5g; fat 10g; cholesterol 16.3mg; sodium 242.3mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.