LEMON ZUCCHINI BREAD WITH CRUMB TOPPING
INGREDIENTS
For Lemon Zucchini Bread:
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 2 cups grated zucchini about 2 medium
- 2 tsp. vanilla extract
- 1 tsp. lemon extract
- zest of 1 large lemon
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
For Crumb Topping:
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 6 tbsp. butter melted
For Lemon Glaze:
- zest of 1 large lemon
- 1/4 cup lemon juice
- 3 tbsp. melted butter
- 1 tsp. vanilla extract
- 1/2 tsp. lemon extract
- 3 - 4 cups powdered sugar
DIRECTIONS
For Lemon Zucchini Bread:
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In a large bowl, whisk together eggs, sugar, oil, zucchini, vanilla, lemon extract, and lemon zest.
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In another large bowl, whisk together flour, salt, and baking soda.
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Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix.
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Line two 8x4-inch loaf pans with parchment paper or foil, allowing the ends to hang over the edges of the pan. Spray with non-stick spray.
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Divide batter evenly between prepared pans.
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Prepare crumb topping.
For Crumb Topping:
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In a small bowl, stir together brown sugar, sugar, and flour.
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Drizzle butter gradually over the flour mixture, stirring and tossing, until pea-sized crumbs form.
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If mixture is too wet, allow it to sit for 2-3 minutes as the butter firms back up. Stir and toss again, and if it's still a bit wet, add a tablespoon or two of flour, and toss til coarse crumbs form.
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Scatter crumbs evenly over top of the batter in the prepared pans, working from the edges toward the center -- work from the edges inward.
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Bake at 350 degrees for 50-60 minutes, or until edges are golden, and a toothpick inserted near the center of each loaf comes out clean. I recommend rotating the pans halfway through baking time.
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Remove pans to wire racks to cool for 15-20 minutes (no longer -- bread will want to stick to the pans!).
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Run a knife around any exposed edges to loosen, and remove bread loaves from pans using foil or parchment paper to lift them out. Cool completely on a wire rack.
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Prepare glaze.
For Lemon Glaze:
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In a medium bowl, whisk together lemon zest, lemon juice, melted butter, vanilla, and lemon extract.
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Add three cups powdered sugar, and whisk until smooth. Add additional powdered sugar, as needed, to achieve desired consistency. I like a thick glaze, not a thin, drippy one, so I typically add the full amount of powdered sugar.
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Drizzle glaze over cooled loaves. Allow to set slightly, about 20 minutes, before cutting and serving.
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Store in the refrigerator for up to a week.
* Tastic Spice is available HERE
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