Name: Moist Lemon Zucchini Coffee Cake for a Bright Morning Treat
Prep time: 15 min
Cook time: 42 min
Total time: 72 min
Ingredients: 2 cups all-purpose flour (Provides structure and body to the cake.); 2 teaspoons baking powder (Leavening agent that helps the cake rise.); 1 pinch salt (Enhances flavor.); 1 cup granulated sugar (Adds sweetness and moisture.); 1 cup nonfat plain Greek yogurt (Keeps the cake moist.); ½ cup vegetable oil (Provides moisture and richness.); 2 large eggs (Binds ingredients together.); 1 whole lemon (juiced and zested) (Adds fresh flavor.); 1 teaspoon pure vanilla extract (Adds flavor depth.); 1 cup shredded unpeeled zucchini (Contributes moisture and nutrition.); ¼ cup all-purpose flour (Provides the base for the crumb texture.); ¼ cup light brown sugar (Adds sweetness and flavor.); 2 tablespoons granulated sugar (Sweetens the topping.); 1 whole reserved lemon zest (Intensifies lemon flavor.); 1 pinch salt (Balances sweetness.); 2 tablespoons cold butter (Creates a crumbly texture.); 1 cup powdered sugar (Bases the glaze for sweetness.); 2 tablespoons milk (Thins the glaze.); ½ whole lemon juice (Adds tartness.)

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As I stood in my kitchen, the scent of fresh lemons wafting through the air, I couldn’t help but feel a sense of nostalgia—flipping through old recipe cards, I stumbled upon a hidden gem: Lemon Zucchini Coffee Cake. This delightful creation seamlessly blends the bright zestiness of lemons with the subtle sweetness of zucchini, making it a perfect treat for any time of day. Not only is this lemon zucchini coffee cake incredibly easy to whip up, but it also incorporates hidden vegetables and Greek yogurt for extra moisture, turning a simple dessert into a healthier option. Whether you’re enjoying a cozy breakfast or sneaking in a midday snack, this cake is sure to please every palate. Curious about how to make this scrumptious cake in your own kitchen? Let’s dive in!

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Why Try Lemon Zucchini Coffee Cake?

Bright, Inviting Flavors: This cake showcases fresh lemon that brightens every bite, perfectly complemented by moist zucchini.

Easy to Make: With just a few simple steps, you can create a delicious coffee cake that’s perfect for everyone.

Hidden Veggies: Incorporating zucchini adds not just moisture, but also nutrients, making this cake a guilt-free indulgence!

Versatile Enjoyment: Whether served warm with whipped cream or alongside breakfast, it fits any occasion beautifully. Plus, if you love zest in your treats, don’t miss my Lemon Sugar Cookies.

Crowd-Pleasing Delight: This cake is sure to impress your friends and family; it’s a delightfully unique twist on classic coffee cake! Enjoy with a cup of tea or alongside the refreshing Strawberry Lemon Drop.

Lemon Zucchini Coffee Cake Ingredients

For the Cake
• All-purpose flour – Provides structure and body to the cake.
• Baking powder – Leavening agent that helps the cake rise and achieve a light texture.
• Salt – Enhances flavor and balances sweetness.
• Granulated sugar – Adds sweetness and moisture.
• Nonfat plain Greek yogurt – Keeps the cake moist and adds a slight tang; can be substituted with regular yogurt or sour cream.
• Vegetable oil – Provides moisture and richness; can substitute with melted butter or coconut oil.
• Large eggs – Binds ingredients together and adds moisture; can be replaced with flax eggs for a vegan option.
• Lemons (zested and juiced) – Adds fresh flavor; Meyer lemons are recommended for a sweeter taste.
• Pure vanilla extract – Adds flavor depth to the cake.
• Shredded unpeeled zucchini – Contributes moisture and nutrition without a strong flavor; can replace with carrot if desired.

For the Crumb Topping
• All-purpose flour – Provides the base for the crumb texture.
• Light brown sugar – Adds sweetness and a slight molasses flavor.
• Granulated sugar – Sweetens the topping and improves texture.
• Reserved lemon zest – Intensifies lemon flavor in the topping.
• Pinch of salt – Balances sweetness in the crumb topping.
• Cold butter – Creates a crumbly texture when blended; ensures even distribution.

For the Lemon Glaze
• Powdered sugar – Bases the glaze for sweetness and a smooth consistency.
• Milk – Thins the glaze; can substitute with non-dairy milk for a lactose-free option.
• Lemon juice – Adds tartness; adjust as needed for desired glaze thickness.

With these ingredients gathered, you’re ready to create a delightful Lemon Zucchini Coffee Cake that’s sure to become a family favorite! Enjoy the process and the delightful flavors of baking!

Step‑by‑Step Instructions for Lemon Zucchini Coffee Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While it’s heating, take a 9-inch round or square baking dish and generously coat it with non-stick spray. This ensures your Lemon Zucchini Coffee Cake releases easily after baking, giving you that perfect, pristine look everyone loves.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Make sure the mixture is well combined and lump-free, as this will help achieve a light and airy cake texture. Set the bowl aside while you prepare the wet ingredients.

Step 3: Combine Wet Ingredients
In a large bowl, use an electric mixer to blend together 1 cup of granulated sugar, 1 cup of nonfat plain Greek yogurt, ½ cup of vegetable oil, 2 large eggs, the juice of 1 lemon, the zest of 1 lemon, and 1 teaspoon of pure vanilla extract. Mix until the ingredients are fully combined and smooth, which will take about 2-3 minutes.

Step 4: Incorporate Zucchini
Gently fold in 1 cup of shredded unpeeled zucchini into the wet mixture using a spatula. This addition not only adds moisture to your Lemon Zucchini Coffee Cake but also packs in hidden goodness. Be careful not to overmix; just aim for an even distribution of zucchini throughout the batter.

Step 5: Mix Dry into Wet
Gradually add the dry ingredient mixture to the wet ingredients, using the spatula to gently fold them together. Mix until just incorporated—be cautious not to overmix, as this could lead to a dense cake. The batter should look combined but may still have a few small flour streaks.

Step 6: Transfer Batter to Baking Dish
Carefully pour the batter into the prepared baking dish. Use a spatula to evenly spread it out, ensuring a smooth top. This will help promote even baking and a beautiful presentation once your Lemon Zucchini Coffee Cake is done.

Step 7: Make Crumb Topping
In a small bowl, combine ¼ cup of all-purpose flour, ¼ cup of light brown sugar, 2 tablespoons of granulated sugar, the reserved zest of 1 lemon, and a pinch of salt. Now, cut in 2 tablespoons of cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Step 8: Sprinkle Topping and Bake
Sprinkle the crumb topping evenly over the cake batter in the baking dish. Place it in the preheated oven and let it bake for 35-42 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top has turned a light golden brown.

Step 9: Cool and Prepare Glaze
Once baked, remove the cake from the oven and allow it to cool slightly in the pan for about 10-15 minutes. Meanwhile, prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of milk, and the juice of ½ a lemon until smooth and drizzly.

Step 10: Drizzle Glaze Over Warm Cake
Finally, while your Lemon Zucchini Coffee Cake is still warm, drizzle the lemon glaze over the top. Allow it to soak slightly for a delightful finish that enhances the bright flavors of the cake, making it an irresistible treat for you and your loved ones!

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Expert Tips for Lemon Zucchini Coffee Cake

Sift Flour: Sifting the flour before measuring can help create a lighter texture in your lemon zucchini coffee cake.
Avoid Overmixing: Mix the dry and wet ingredients only until combined; overmixing can lead to a dense cake.
Quality Zucchini: Use fresh, unpeeled zucchini to maintain moisture and nutrition without overpowering flavor.
Zest Carefully: When zesting lemons, avoid the bitter white pith to keep your cake tasting bright and fresh.
Adjust Sweetness: If you prefer a less sweet glaze, gradually add lemon juice to the powdered sugar until you reach your desired taste.
Room Temperature Ingredients: Use room temperature eggs and yogurt for a smoother batter and better incorporation of ingredients.

How to Store and Freeze Lemon Zucchini Coffee Cake

Room Temperature: This delicious lemon zucchini coffee cake can be stored at room temperature for up to 3 days. Simply cover it with plastic wrap or a cake dome to keep it moist and fresh.

Fridge: For longer storage, refrigerate the cake, where it will stay fresh for up to a week. Wrap it tightly in plastic wrap or place it in an airtight container to prevent drying out.

Freezer: If you want to keep it even longer, freeze the cake for up to 3 months. Slice it first, wrap each piece in plastic wrap, and store them in a freezer-safe bag to maintain flavor and texture.

Reheating: To enjoy your cake warm, thaw it overnight in the fridge, then microwave slices for about 10-15 seconds, or warm them in an oven at 350°F (175°C) for a few minutes.

Make Ahead Options

These Lemon Zucchini Coffee Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the dry and wet ingredients separately, then refrigerating them. Keep the shredded zucchini aside and fold it into the wet mixture just before baking to prevent excess moisture. Additionally, the crumb topping can be made 3 days ahead and stored in the refrigerator to maintain its crunch. When you’re ready to bake, simply combine the batter and crumble together before transferring them to the prepared baking dish. This method not only saves time but ensures your Lemon Zucchini Coffee Cake is just as delicious with minimal effort!

Lemon Zucchini Coffee Cake Variations

Feel free to put your own spin on this delightful Lemon Zucchini Coffee Cake, making it uniquely yours!

Whole Wheat Flour: Swap out all-purpose flour for whole wheat flour to add extra fiber and a nutty flavor.
Poppy Seeds: Add 1-2 tablespoons of poppy seeds to the batter for a delightful crunch and a hint of texture. They beautifully complement the lemon.
Orange Glaze: Replace the lemon glaze with an orange glaze for a sweet, citrusy twist that brings a new flavor profile.
Gluten-Free: Use a gluten-free flour blend to make the cake gluten-free while still keeping it moist and delicious. Just ensure the blend works for baking!
Nuts: Mix in ½ cup of chopped walnuts or pecans for a lovely nutty flavor and added texture. This could also provide a nice crunch to the topping!
Chocolate Chips: For a sweeter treat, fold in some semi-sweet chocolate chips for bursts of chocolate throughout the cake. Chocolate and lemon create a surprisingly delightful combination!
Cinnamon Spice: Add a teaspoon of ground cinnamon to the batter or sprinkle some cinnamon on the crumb topping for an aromatic spice twist.
Zucchini Substitutes: If zucchini isn’t available, try shredded carrots for a different, yet equally moist, result. Carrots also lend a subtle sweetness, making it a delightful option!

With these easy substitutions and enhancements, you’re sure to find inspiration. And don’t forget, if you’re in the mood for more lemony treats, check out my soft and tangy Lemon Sugar Cookies or enjoy a refreshing Strawberry Lemon Drop. Happy baking!

What to Serve With Lemon Zucchini Coffee Cake

As you prepare to delight in this vibrant slice of joy, think of pairings that will elevate your experience.

Creamy Greek Yogurt: A dollop of tangy Greek yogurt brings a creamy contrast, enhancing the cake’s moisture while adding a nutritional boost.
Fresh Berries: Juicy strawberries or blueberries not only offer a pop of color but their natural sweetness complements the citrus notes beautifully.
Warm Spiced Tea: A cup of spiced chai or herbal tea adds warmth and a fragrant companion, enhancing the comforting essence of this delightful cake.
Chilled Lemonade: A glass of refreshing lemonade balances the cake’s richness with its zesty brightness, making each bite feel like a sunny escape.
Honey Drizzle: A drizzle of honey over the top adds a delightful sweetness, enhancing the cake’s lemony flavor while adding a glossy finish.
Fluffy Whipped Cream: Topped with a light swirl of whipped cream, this dessert transforms into a special treat, perfect for any gathering or afternoon tea.

The Lemon Zucchini Coffee Cake shines in simplicity, and these pairings complement its delightful flavors while offering a variety of textures and tastes. Enjoy!

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Lemon Zucchini Coffee Cake Recipe FAQs

How do I choose the right zucchini for my cake?
Absolutely! When selecting zucchini, look for firm, unblemished vegetables. Opt for medium-sized zucchini—smaller ones tend to be sweeter and more tender. Check for shiny skin and avoid any with dark spots all over, which can indicate overripeness. If desired, you can also grate or spiralize the zucchini for even more texture before adding it to your batter.

How should I store leftovers of Lemon Zucchini Coffee Cake?
For sure! This delightful cake can be stored at room temperature for up to 3 days, covered with plastic wrap or a cake dome to keep it moist. If you’re keeping it longer, tuck it away in the fridge, where it will last for up to a week if wrapped tight in plastic or stored in an airtight container.

Can I freeze slices of Lemon Zucchini Coffee Cake?
Yes, indeed! To freeze, first slice the cake into individual portions. Wrap each slice tightly in plastic wrap to prevent freezer burn, then place them in a freezer-safe bag or container. This way, it can stay fresh for up to 3 months! When you’re ready to enjoy a slice, just thaw it in the fridge overnight and heat it briefly in the microwave or oven.

What should I do if my cake comes out dense or gummy?
Very critical! If your Lemon Zucchini Coffee Cake turns out dense, it may be due to overmixing the batter or using too much flour. Make sure to gently fold the wet and dry ingredients together just until combined, leaving a few streaks of flour. Avoid packing the flour into the measuring cup and instead use the scoop-and-sweep method for better accuracy.

Are there any dietary considerations for this recipe?
Yes, certainly! If you’re accommodating dietary restrictions, you can substitute the large eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) for a vegan version. Additionally, if anyone has dairy allergies, replace the Greek yogurt with a non-dairy yogurt alternative and use a non-dairy milk in the glaze. This way, everyone can enjoy a slice of your delicious Lemon Zucchini Coffee Cake!