Dense, moist, and sticky-sweet, bursting with vibrant citrus, decked out with crunchy, buttery crumbs, and smothered in tangy, sweet-tart glaze, this Lemon Zucchini Bread will be an instant classic. Easier than it sounds, and it calls for lots of in-season ingredients!
In a large bowl, whisk together eggs, sugar, oil, zucchini, vanilla, lemon extract, and lemon zest.
In another large bowl, whisk together flour, salt, and baking soda.
Add the wet ingredients to the dry ingredients, and stir until just combined. Do not overmix.
Line two loaf pans with parchment paper or foil, allowing the ends to hang over the edges of the pan. Spray with non-stick spray.
Divide batter evenly between prepared pans.
Prepare crumb topping.
For Crumb Topping:
In a small bowl, stir together brown sugar, sugar, and flour.
Drizzle butter gradually over the flour mixture, stirring and tossing, until pea-sized crumbs form.
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.
Scatter crumbs evenly over top of the batter in the prepared pans, working from the edges toward the center -- work from the edges inward.
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.
Remove pans to wire racks to cool for 15-20 minutes (no longer -- bread will want to stick to the pans!).
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.
Prepare glaze.
For Lemon Glaze:
In a medium bowl, whisk together lemon zest, lemon juice, melted butter, vanilla, and lemon extract.
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.
Drizzle glaze over cooled loaves. Allow to set slightly, about 20 minutes, before cutting and serving.
Store in the refrigerator for up to a week.
Notes
This recipe will also make one large 9x5-loaf, plus 6-8 regular-sized muffins. Bake loaf at 350 degrees for 60-70 minutes, and muffins at 350 degrees for 20-25 minutes.This recipe will also make about 24 regular-sized muffins. Bake at 350 for 20-25 minutes.