top of page

Citrus Zucchini Bread

from Karen’s Garden            


Bake 325 for approx 1 hour

Grate zucchini and squeeze out moisture to make 1 cup.

1 Lemon – grate and squeeze out juice {2Tbsp}

2c. flour

2 tsp. baking powder

½ tsp. baking soda 

1/2tsp. salt

1/8tsp. nutmeg

¾ c. sugar

1 egg

1/2c. milk

1/2c. oil

Sift dry ingredients.

 Beat egg, add milk, oil and lemon juice.

Pour into center of dry ingredients. Stir with a fork to moisten.  

 Stir in zucchini and rind

Pour into greased loaf pan.                                             Enjoy

bottom of page