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Lemon Zucchini Coffee Cake

Moist Lemon Zucchini Coffee Cake for a Bright Morning Treat

This Lemon Zucchini Coffee Cake combines the zestiness of fresh lemons with the moisture of zucchini for a delicious dessert perfect for any time of day.
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Prep Time 15 minutes
Cook Time 42 minutes
Cooling Time 15 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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.
For the Crumb Topping
  • 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.
For the Lemon Glaze
  • 1 cup powdered sugar Bases the glaze for sweetness.
  • 2 tablespoons milk Thins the glaze.
  • ½ whole lemon juice Adds tartness.

Equipment

  • 9-inch round or square baking dish
  • Mixing bowls
  • Electric mixer
  • spatula
  • Whisk
  • pastry cutter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat your baking dish with non-stick spray.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, blend the sugar, yogurt, oil, eggs, lemon juice, lemon zest, and vanilla until smooth.
  4. Gently fold in the shredded zucchini into the wet mixture.
  5. Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined.
  6. Pour the batter into the prepared baking dish and spread evenly with a spatula.
  7. Combine the crumb topping ingredients in a small bowl and cut in the butter until crumbly.
  8. Sprinkle the crumb topping over the batter and bake for 35-42 minutes until done.
  9. Let the cake cool in the pan for 10-15 minutes, then prepare the glaze.
  10. Drizzle the glaze over the warm cake before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Sift flour for a lighter texture, avoid overmixing, and use fresh zucchini for best results.

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