If you think Zucchini Bread is just a way to use up extra zucchini, you haven’t met this one yet. This loaf is soft, moist, and subtly sweet, but the real game changer? A crackly, fresh Lemon Sugar Topping that brightens every bite. It’s the kind of quick bread that makes you cut “just one more slice” until, well… you know how that ends.
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Ingredient Notes + Variations
This zucchini bread recipe is built on simple ingredients you probably already have, with a couple of fresh touches to make it stand out. The lemon sugar topping adds a bakery-style finish you won’t want to skip. Here are a few things to note:
- Lemon zest – use freshly grated for the best citrus punch in the topping.
- Zucchini – Fresh, medium-sized zucchini works best. Grate it and squeeze out excess moisture so the bread doesn’t turn soggy.
- Eggs – Room temperature eggs blend better and help the bread rise.
- Buttermilk – Adds tang and keeps the crumb extra tender.
How to Make Zucchini Bread with Lemon Sugar Topping
This is a straightforward quick bread recipe with a simple extra step that makes all the difference. The lemon sugar topping adds a subtle crunch and fresh citrus flavor right on top.
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Preheat Oven + Prep Pan
Preheat your oven to 350° F and grease a light-colored loaf pan really well so the bread releases easily.
Step 2: Prep the Zucchini
Grate zucchini using the medium holes on a box grater. Squeeze out extra moisture with paper towels, then measure.
Step 3: Make the Batter
Mix canola oil, butter, and sugar until combined. Add eggs and vanilla extract, mixing until smooth. Alternate adding the dry ingredients (flour, baking powder, salt) with the buttermilk, beginning and ending with the dry ingredients.
Pro Tip: Why alternate dry and wet ingredients in this order? If you dump all the liquid in at once, it can cause the batter to separate. And if you add all the flour/dry ingredients at once, it can get over mixed, which can make the cake tough. Alternating lets everything blend more evenly and gently. The batter can better absorb flour than liquid, so starting with flour helps it come together smoothly. Ending with flour helps keep the structure of the batter balanced and stable.
Step 4: Fold in the Zucchini
stir in the zucchini by hand, then pour into the prepared loaf pan
Step 5: Make the Lemon Sugar Topping
In a small bowl, stir together sugar and lemon zest. Sprinkle evenly over the batter.
Step 6: Bake
Bake for 45–60 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Tips for Success
- Store the loaf covered to keep it moist, but wait until it’s fully cooled first.
- Use a light-colored loaf pan for even baking and to prevent over-browning.
- Don’t skip squeezing the zucchini… too much moisture will make the bread heavy.
- Fresh lemon zest is key for the topping.
- Let the bread cool before slicing so it holds its shape.
This zucchini bread isn’t just a way to use zucchini, it’s a treat you’ll look forward to baking. That lemon sugar topping is worth every single minute in the oven. The printable recipe card is below, have a great day friends! 🙂
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