Soft Zucchini Bread Recipe
There is nothing better than fresh zucchini bread in the middle of summer! This particular zucchini bread recipe is a buttery one, made with simple pantry ingredients and topped with lemon zest and sugar for an extra sweet topping.
Servings 12 servings
For the Lemon Sugar Topping-
Preheat oven to 350 degrees. Grease a light colored loaf pan very well and set aside.
Grate zucchini on medium grater. Squeeze out excess moisture and dry on paper towels. Measure out 1 1/4 cups.
In a large bowl, mix canola oil, butter and sugar together until well combined. Add in eggs and vanilla and stir again until mixed and completely smooth.
Stir flour, baking powder and salt together in a separate bowl. Alternate adding in flour mixture and buttermilk, starting and ending with flour. Scrape sides and mix again briefly to ensure a smooth batter.
Fold in zucchini by hand and pour into prepared pan.
For the lemon sugar, stir sugar together with lemon zest in a small bowl until well combined. Sprinkle over the top of the loaf.
Bake zucchini bread 45-60 minutes or until toothpick comes out clean. Cool 10-15 minutes before removing from pan and cooling completely.
Calories: 227kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 156mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 205IU | Vitamin C: 2.1mg | Calcium: 36mg | Iron: 1mg