Why You’ll Love This Recipe

I love this cake because it hides zucchini so well that nobody ever guesses it’s in there. The fresh lemon juice and zest give the cake a double hit of citrus, making every bite taste refreshing and slightly tangy. The contrast between the soft cake, crunchy crumb topping, and silky glaze is one of the reasons I keep baking it. I also like how it works for almost any occasion – whether I want to serve it with morning coffee, bring it to a brunch, or enjoy a slice as dessert, it always fits right in.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake:
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup white sugar
1/2 cup plain nonfat greek yogurt
1/2 cup vegetable oil
2 large eggs
2 lemons, zest and juice separated (preferably meyer lemons)
1/2 tsp vanilla extract
1 cup shredded zucchini, unpeeled and loosely packed

For the crumb topping:
1/3 cup all-purpose flour
3 tbsp packed light brown sugar
3 tbsp white sugar
1 tsp reserved lemon zest
Pinch salt
3 tbsp cold butter, diced

For the glaze:
1/3 cup packed powdered sugar
1 tsp milk
1 to 2 tsp lemon juice (add as needed for drizzling texture)

Zesty Lemon Zucchini Coffee Cake

Directions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking dish with non-stick spray. A deep dish pie plate also works.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large mixing bowl, beat together the sugar, Greek yogurt, vegetable oil, eggs, 1/4 cup lemon juice, 2 teaspoons lemon zest, and vanilla until smooth. Fold in the shredded zucchini.

Step 4: Gently stir the dry mixture into the wet ingredients until just combined. Pour the batter into the prepared pan and spread evenly.

Step 5: For the crumb topping, mix flour, brown sugar, white sugar, reserved lemon zest, salt, and diced cold butter until crumbly. Sprinkle evenly over the batter.

Step 6: Bake for 35–42 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.

Step 7: While the cake cools, whisk together powdered sugar, lemon juice, and milk to form a smooth glaze. Drizzle over the warm cake before serving.

Servings and Timing

This recipe makes about 8 to 10 servings.
Preparation time: 15–20 minutes
Cooking time: 35–42 minutes
Total time: 50–62 minutes

Variations

Sometimes I like to swap Greek yogurt for sour cream or buttermilk, which adds a slightly different tang. I’ve also tried making this cake with a mix of lemon and lime for a unique citrus flavor. If I want a more indulgent version, I replace the oil with melted butter for a richer taste. Occasionally, I’ll add blueberries to the batter for a fruity twist.

Storage/Reheating

I keep this cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, I slice it into portions, wrap them in plastic wrap, and store them in a freezer bag for up to 3 months. When I want a piece, I thaw it at room temperature for about an hour or warm it in the microwave for 10–15 seconds.

FAQs

Do I need to peel the zucchini before adding it to the batter?

No, I leave the skin on because it’s tender and adds nice green flecks to the cake.

Can I use regular lemons instead of Meyer lemons?

Yes, regular lemons work perfectly – they just give a slightly sharper citrus flavor.

How do I keep the crumb topping crunchy?

I make sure to use very cold butter when preparing the topping so it bakes up into big, chunky crumbs.

Can I make this cake gluten-free?

Yes, I substitute with a 1:1 gluten-free flour blend, and it still comes out soft and delicious.

What’s the best way to keep the cake moist?

I don’t squeeze out too much liquid from the zucchini and avoid overbaking to keep the cake tender.

Can I add fruit to this cake?

Yes, I sometimes fold in blueberries or raspberries, which go really well with the lemon flavor.

Can I bake this in a loaf pan instead?

Yes, but the baking time will be longer, usually closer to 50–55 minutes.

How do I know when the cake is done?

I test it with a toothpick in the center; if it comes out clean, it’s ready.

Can I double this recipe?

Yes, I double the ingredients and bake it in a 9×13-inch pan, adjusting the baking time slightly.

Does the glaze have to be added?

No, the cake tastes great without it, but I like the glaze for extra sweetness and lemon flavor.

Conclusion

This zesty lemon zucchini coffee cake is one of those recipes I keep coming back to because it’s simple, fresh, and always a crowd-pleaser. The lemon and zucchini create a balance of lightness and moisture, while the crumb topping and glaze make it feel extra special. Whether I’m baking it for breakfast, brunch, or just to use up summer zucchini, it never disappoints.