This lemon zucchini coffee cake is a moist, indulgent dessert bursting with citrusy flavor. It’s simple to make and perfect for family gatherings, afternoon tea, or a cozy breakfast treat. You’ll love how the sweet, tangy lemon pairs with the tender zucchini for a delightful bite.
Table of Contents
The Best Lemon Zucchini Coffee Cake Recipe
Why You’ll Love This Coffee Cake
This lemon zucchini coffee cake shines with its light, fluffy texture and refreshing lemon flavor. The addition of zucchini not only adds moisture but also makes this cake a healthier choice. It’s family-friendly, kid-approved, and can effortlessly brighten up any brunch table. Plus, it’s wonderfully versatile—you can enjoy it warm or chilled!
Key Ingredients for Lemon Zucchini Coffee Cake
Gather these essential ingredients to create your masterpiece:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup nonfat plain Greek yogurt
- ½ cup vegetable oil
- 2 large eggs
- 2 lemons (zested and juiced, divided)
- ½ teaspoon pure vanilla extract
- 1 cup shredded unpeeled zucchini (loosely packed)
Don’t forget the crumb topping and the zesty glaze to elevate your cake to the next level!
How to Make Lemon Zucchini Coffee Cake
Preparing the Cake Batter
First, preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking dish. In a medium bowl, mix the flour, baking powder, and salt, then set it aside. In a large bowl, combine sugar, yogurt, vegetable oil, eggs, ¼ cup lemon juice, 2 teaspoons lemon zest, and vanilla extract using an electric mixer until smooth. Stir in the shredded zucchini with a wooden spoon.
Creating the Crumb Topping
In a small bowl, mix together ⅓ cup of flour, brown sugar, granulated sugar, the remaining lemon zest, and a pinch of salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. This crumb topping will add a delicious texture to your cake!
Making the Lemon Glaze
For the glaze, simply whisk together ⅓ cup powdered sugar, 1 teaspoon milk, and 1 to 2 teaspoons lemon juice until you achieve a drizzling consistency. Set this aside for later.
Baking and Cooling the Cake
Transfer the cake batter to your prepared baking dish, spreading it evenly. Sprinkle the crumb topping generously over the batter. Bake for 35 to 42 minutes, until a toothpick inserted into the center comes out clean, and the topping is golden brown. Once baked, let the cake cool for 15 minutes before drizzling it with the lemon glaze while it’s still warm for the best texture.
Tips for the Perfect Lemon Zucchini Coffee Cake
Choosing the Right Zucchini
Opt for unpeeled zucchini, as the skin adds color and nutrients. Choose small to medium-sized zucchinis for the best flavor and moisture.
Zesting and Juicing Lemons
Meyer lemons are often recommended for their unique sweetness. Use a microplane for zesting and a juicer for extracting juice effortlessly.
Achieving the Best Crumb Topping Texture
The key to a delightful crumb topping is to ensure the butter is cold and cut into the mixture until you reach pea-sized crumbs. This creates a lovely crunch when baked.
Glazing for Optimal Flavor
Drizzle the glaze while the cake is still slightly warm. This allows it to soak in, enhancing that luscious lemon flavor with each bite!
Storing Your Lemon Zucchini Coffee Cake
Store any leftover cake covered with plastic wrap at room temperature for a few days. If you need to keep it longer, refrigerate it for up to a week. Warm slices briefly in the microwave for a just-baked taste!
Related Recipes to try
- Zucchini Quiche Recipe With Eggs
- Banana Chocolate Chip Bread
- Strawberry Ganache Cake Filling
- Lemon Bars
- Lemon Ricotta Pancakes
- Strawberry Cheesecake
FAQs
What ingredients do I need for lemon zucchini coffee cake?
To make lemon zucchini coffee cake, you will need all-purpose flour, baking powder, salt, granulated sugar, nonfat plain Greek yogurt, vegetable oil, eggs, lemon zest, lemon juice, vanilla extract, and shredded unpeeled zucchini.
How do I make lemon zucchini coffee cake step by step?
Start by preheating your oven, preparing your baking dish, mixing the dry and wet ingredients separately, combining them, adding zucchini, making the crumb topping, assembling, and finally baking until golden brown.
Can I make lemon zucchini coffee cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it covered at room temperature. The flavors will meld beautifully overnight.
How should I store leftover lemon zucchini coffee cake?
Cover the cake with plastic wrap and store it at room temperature for a few days or refrigerate it for up to a week to keep it fresh.
Conclusion
This lemon zucchini coffee cake is not just a treat; it’s a delightful experience that combines zest and moisture in every bite. For more inspiration, check out these delicious recipes on Pinterest to elevate your dessert game. Enjoy your baking adventure!
Lemon Zucchini Coffee Cake: A Delightfully Sweet Treat
Equipment
- electric mixer
- wooden spoon
- pastry blender
- fork
- baking dish
- small bowl
- medium bowl
- large bowl
Ingredients
Lemon Zucchini Cake
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup nonfat plain Greek yogurt
- ½ cup vegetable oil
- 2 large eggs
- 2 lemons zested and juiced, divided
- ½ teaspoon pure vanilla extract
- 1 cup shredded unpeeled zucchini loosely packed
Crumb Topping
- ⅓ cup all-purpose flour
- 3 tablespoons light brown sugar packed
- 3 tablespoons granulated sugar
- 1 teaspoon reserved lemon zest
- Pinch salt
- 3 tablespoons cold butter cut into small pieces
Lemon Glaze
- ⅓ cup powdered sugar packed
- 1 teaspoon milk
- 1 to 2 teaspoons lemon juice as needed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt. Set this dry mixture aside.
- In a large bowl, cream together sugar, Greek yogurt, vegetable oil, eggs, ¼ cup lemon juice, 2 teaspoons lemon zest, and vanilla extract until well combined.
- Gently stir the shredded zucchini into the wet ingredients with a wooden spoon.
- Add the dry flour mixture to the wet ingredients and mix just until everything is combined, being careful not to overmix.
- Pour the cake batter evenly into the prepared baking dish.
- For the crumb topping, combine flour, brown sugar, granulated sugar, remaining lemon zest, and salt in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Evenly sprinkle the crumb topping over the cake batter in the baking dish.
- Bake for 35 to 42 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.
- Remove the cake from the oven and let it cool in the dish for 15 minutes.
- Prepare the lemon glaze by combining powdered sugar, milk, and lemon juice in a small bowl until it reaches a drizzling consistency.
- Drizzle the glaze over the slightly warm cake before serving.
Notes
- For the best flavor, use Meyer lemons. Ensure the zucchini is unpeeled and shredded. This cake is versatile and can be enjoyed for breakfast, as an afternoon snack, or for dessert. Drizzle the glaze while the cake is still warm for optimal texture. The cake is delicious served either warm or cold.
