This flavor is a need in a Puerto Rican cuisine, but it can be difficult to find where I live. I therefore began creating my own, and it works well! Excellent spice for pretty much anything; my boys enjoy shaking it on fries. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 egg
- ¾ cup white sugar
- ½ cup milk
- ½ cup vegetable oil
- 1 lemon, zested and juiced
- 1 cup grated and squeezed zucchini
Instructions
- 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.
- 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
| Calories | 220 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 242 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Made this recipe as written. It was so easy and quick to put together. It was not too sweet and I enjoyed the subtle lemon flavor. And yes I included the nutmeg. I used a 9 x 5 non-stick loaf pan and baked at 350°. The recipe did not indicate the size loaf pan to use. Next time I think I will bake it in a smaller loaf pan to give it more height. I also wonder if the oven temperature should be 325° for dark nonstick loaf pans. I will definitely be making this again.
Delicious I just added a touch of vanilla and walnuts.
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.
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!