Moist Lemon Zucchini Bread with a Crunchy Lemon Sugar Top
This is the zucchini bread that actually tastes like lemon, stays moist for days, and has a crackly sugar top that makes it look like a bakery loaf.
Equipment
- 8½ x 4½-inch loaf pan
- Box grater
- Microplane
- Two mixing bowls
- Whisk
- Rubber Spatula
- Parchment Paper
Ingredients
Batter
- 1 ½ cups all-purpose flour (190g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt (1 teaspoon kosher)
- 1 cup granulated sugar (200g), divided
- 1 medium zucchini (about 8 oz)
- 2 large eggs, room temperature
- ½ cup neutral oil (canola or avocado) (120ml)
- ⅓ cup whole milk or buttermilk (80ml)
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Topping
- 2 tablespoons turbinado or coarse sugar
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper, leaving overhang on the two long sides.
- Prep the zucchini: Grate the zucchini on the large holes of a box grater. Transfer to a small bowl and toss with 2 tablespoons of the sugar. Set aside for 10 minutes.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large bowl, whisk the remaining sugar with the eggs until pale and thickened, about 1 minute. Add the oil, milk, lemon zest, lemon juice, and vanilla. Whisk until smooth and emulsified.
- Combine: Pour the dry ingredients into the wet. Fold gently with a rubber spatula until no streaks of flour remain. A few lumps are fine.
- Add the zucchini: The zucchini will have released liquid – don't drain it. Add the zucchini and its liquid to the batter. Fold just to distribute.
- Fill the pan: Scrape the batter into the prepared pan. Sprinkle the turbinado sugar evenly over the top.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. If the top is browning too fast at 45 minutes, tent loosely with foil.
- Cool: Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before slicing.
Notes
Don't squeeze the zucchini. The liquid released replaces some of the liquid in the batter, making the bread incredibly moist. Trust the process.
Use coarse sugar for the top. Turbinado, demerara, or crushed sugar cubes. Fine granulated sugar will melt and you'll lose the crunchy crust.
Storage: Wrapped tightly at room temperature for 3 days, in the fridge for 5 days, or frozen for up to 3 months. Toast slices in a buttered skillet for best texture.