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.


Recipe Summary

15 mins
1 hr
1 hr 15 mins
1 loaf


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

You can grate your zucchini in the fall and freeze in 1 cup bags. Just thaw it out and make sure to squeeze out the excess juice. If you have picky eaters, peel the zucchini skin off so they can't see it in the bread.

Nutrition Facts

220 calories; protein 3.3g; carbohydrates 30.5g; fat 10g; cholesterol 16.3mg; sodium 242.3mg. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This turned out amazing! The first batch I changed nothing, it’s so good, the next batch I thought I would add poppy seeds. So good! Thanks for posting this awesome recipe! Read More
Rating: 4 stars
Good! But even though I added 50% more zucchini it looks like it could easily handle more. Not very lemony... please give actual amount of lemon juice instead of “one lemon.” What size of lemon? The two-tablespoon size or the 5-tablespoon size? I put in 2 Tbsp per loaf, and even though I also added some lemon peel powder, I would like it more lemony. Baked in King Arthur Baking Co tea loaf pans for 42 minutes at 350° was perfect. Read More