Description

This zesty lemon zucchini coffee cake is light, moist, and full of fresh citrus flavor. The zucchini keeps the cake tender while lemon adds brightness, and it’s topped with a buttery crumb and sweet lemon glaze for a perfect breakfast, brunch, or dessert treat.

Ingredients

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

1/2 tsp vanilla extract

1 cup shredded zucchini, unpeeled and loosely packed

1/3 cup all-purpose flour (for crumb topping)

3 tbsp packed light brown sugar (for crumb topping)

3 tbsp white sugar (for crumb topping)

1 tsp reserved lemon zest (for crumb topping)

Pinch salt (for crumb topping)

3 tbsp cold butter, diced (for crumb topping)

1/3 cup powdered sugar (for glaze)

1 tsp milk (for glaze)

1–2 tsp lemon juice (for glaze)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat sugar, Greek yogurt, vegetable oil, eggs, 1/4 cup lemon juice, 2 tsp lemon zest, and vanilla until smooth. Fold in shredded zucchini.
Stir dry mixture into wet mixture until just combined. Spread batter evenly in the prepared pan.
Prepare crumb topping: mix flour, brown sugar, white sugar, lemon zest, salt, and butter until crumbly. Sprinkle evenly over batter.
Bake 35–42 minutes, until topping is golden and a toothpick in the center comes out clean. Cool 15 minutes in the pan.
Prepare glaze: whisk powdered sugar, lemon juice, and milk until smooth. Drizzle over warm cake before serving.

Notes

Substitute Greek yogurt with sour cream or buttermilk for variation.

Use regular lemons if Meyer lemons aren’t available.

Add blueberries or raspberries for extra fruit flavor.

Use very cold butter in the crumb topping for a crunchy texture.

Freeze cake slices (without glaze) up to 3 months and add glaze after thawing.

Prep Time: 15–20 minutes
Cook Time: 35–42 minutes
Category: Coffee Cake, Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 27g
Sodium: 210mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg