Lemon Zucchini Bread with Crumb Topping



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


For Lemon Zucchini Bread:

  1. In a large bowl, whisk together eggs, sugar, oil, zucchini, vanilla, lemon extract, and lemon zest.

  2. In another large bowl, whisk together flour, salt, and baking soda.

  3. Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix.

  4. 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.

  5. Divide batter evenly between prepared pans.

  6. Prepare crumb topping.

For Crumb Topping:

  1. In a small bowl, stir together brown sugar, sugar, and flour.

  2. Drizzle butter gradually over the flour mixture, stirring and tossing, until pea-sized crumbs form.

  3. 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.

  4. Scatter crumbs evenly over top of the batter in the prepared pans, working from the edges toward the center -- work from the edges inward.

  5. 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.

  6. Remove pans to wire racks to cool for 15-20 minutes (no longer -- bread will want to stick to the pans!).

  7. 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.

  8. Prepare glaze.

For Lemon Glaze:

  1. In a medium bowl, whisk together lemon zest, lemon juice, melted butter, vanilla, and lemon extract.

  2. 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.

  3. Drizzle glaze over cooled loaves. Allow to set slightly, about 20 minutes, before cutting and serving.

  4. Store in the refrigerator for up to a week.


    * Tastic Spice is available HERE

    Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

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