Zucchini Bread with Lemon Sugar Topping

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.

Course Breads

Cuisine American

Keyword zucchini bread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 227kcal

Author Katie Cooksey

Ingredients

For the zucchini bread-

1 small zucchini grated, about 1 1/4 cups
1/4 cup canola oil
1/4 cup butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

For the Lemon Sugar Topping-

2 tablespoons granulated sugar
1 1/2 teaspoons lemon zest

Instructions

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.

Notes

Storage & Make Ahead

Store cooled zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to 1 week. To freeze, wrap the cooled loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

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