Lemon Zucchini Bread With Crumb Topping
This moist lemon zucchini quick bread is topped with a delicious light crumb topping and drizzled with a slightly sweet lemon glaze and is a favorite summer treat or snack.
Ingredients
Lemon Zucchini Bread
- 1 1/2 C. All-Purpose Flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 3/4 C. Sugar
- 1 C. finely shredded unpeeled zucchini do not squeeze or dry shredded zucchini
- 1/4 C. cooking oil
- 1 egg
- 2 Tbsp. lemon juice
- 2 Tbsp. lemon zest
Crumb Topping
- 1/4 cup plus 2 Tbsp. all-purpose flour
- 1/4 cup granulated sugar
- 2 Tbsp. butter melted
- 1/4 cup rolled oats
Glaze
- 1 C. powdered sugar
- 1 Tbsp. Lemon Juice
- 1 tsp. lemon zest
Instructions
Bread
- In a medium mixing bowl combine flour, baking soda, baking powder, and salt. Add
- sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir with wooden spoon until just combined.
- Spoon batter into prepared bread pan, sprayed with non-stick cooking spray.
- Top with Crumb mixture (See recipe below)
- Bake in preheated 350 degree oven for 50-55 minutes or until golden brown and set.
- Cool in pan on a wire rack 15 min, then carefully remove from pan, some of the crumb will fall off, that's okay, and cool completely.
- Once cool, combine ingredients for glaze and drizzle over bread. Allow to set 15-20 minutes.
Crumb Mixture
- In a small bowl combine flour, sugar, oats and melted butter. Mix with a fork until loose crumb forms. Place on top of bread batter.
Glaze
- In a small bowl combine powder sugar, lemon juice, and lemon zest. Mix with small whisk until well combined and sugar has dissolved. Drizzle with large spoon over top of baked bread crumb.
Nutrition
Serving: 1slice of breadCalories: 239kcalCarbohydrates: 41gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 21mgSodium: 134mgFiber: 1gSugar: 27g
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