A burst of fresh lemon and shredded zucchini combine to create this moist and tender Lemon Zucchini Coffee Cake. This all-purpose cake is delicious with scrambled eggs in the morning or a cup of tea in the afternoon.
If you love cake for breakfast, you’ll also want to try my Apple Cider Coffee Cake and classic Blueberry Crumb Cake.
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“This is such a nice bright, perfectly balanced cake. So good!”
I’ve made this Lemon Zucchini Coffee Cake three times over the course of the past month, making small tweaks each time until it was perfect.
And, it is just that. It is lemony-sweet, super moist and tender with the most perfect lemon infused crumb topping. Then, just to drive home the lemon flavor, the cake is topped with a drizzle of a simple lemon glaze.
We enjoy this coffee cake at all times of the day and night. There are no rules with this one. Serve it for breakfast, with a hot cup of tea in the afternoon, or call it dessert!
It is incredible while still slightly warm but it is wonderful at any temperature.
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Ingredient Notes
- Dry mixture: All-purpose flour, baking powder, and salt.
- Wet mixture: Granulated sugar, nonfat plain Greek yogurt, vegetable oil, eggs, lemons (I love to use Meyer lemons for this recipe), pure vanilla extract.
- Zucchini: Unpeeled and shredded.
- Crumb topping: All-purpose flour, light brown sugar, granulated sugar, lemon zest, salt, and cold butter.
- Lemon glaze: Powdered sugar, milk, and lemon juice.
How to Make Lemon Zucchini Cake
- In a large mixing bowl use an electric mixer to combine wet ingredients.
- Use a wooden spoon to stir in the shredded zucchini.
- Combine the dry ingredients in a separate bowl and add it to the wet mixture. Mix it until combined.
- Combine the lemon crumb ingredients in a small bowl. Work the mixture with a pastry blender or fork for several minutes until the pieces of butter are pea-sized then use clean hands to work the mixture until it resembles coarse crumbs.
- Sprinkle the the crumb topping evenly over the surface of the cake.
- Bake until a toothpick insert in the center of the cake comes out clean and the crumb topping is golden brown.
- Combine powdered sugar, milk and just enough lemon juice to reach a nice drizzling consistency. It should be thin enough to pour off the end of a spoon, but not watery.
- Drizzle the lemon glaze over the crumb topping of the cake while it is still slightly warm.
Storage Tips
There is no need to refrigerate this cake if you plan on consuming it within a few days. Just cover the coffee cake with a layer of plastic wrap to prevent it from drying out and let it sit on the kitchen counter. I promise, it won’t last long
But, if you have the willpower of a superhero or are just baking for one or two, cover the cake tightly with plastic wrap and pop it in the fridge to keep it fresh for a week or more. Let the cake rest at room temperature for about 15 minutes before serving or warm slices briefly in the microwave.
More Recipes You’ll Love
- Lemon Yogurt Poppy Seed Bread
- Carrot Zucchini Bread
- Lemon Raspberry Bundt Cake
- Double Chocolate Zucchini Bread
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Lemon Zucchini Coffee Cake
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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 (use Meyer lemons if possible)
- 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 of 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, or as needed to reach drizzling consistency
Instructions
- Preheat oven to 350 degrees F. Coat a 9-inch round or square baking dish with non-stick cooking spray. A deep dish pie plate works nicely.
Lemon Zucchini Cake
- In a medium mixing bowl, combine the flour, baking powder, and salt and set aside.
- In a large mixing bowl use an electric mixer to combine the sugar, yogurt, vegetable oil, eggs, ¼ cup lemon juice (reserve 2 teaspoons juice for later), 2 teaspoons lemon zest (reserve remaining zest for later) and the vanilla extract. Mix until well combined. Use a wooden spoon to stir in the zucchini. Add the dry mixture and mix again just until combined.
- Transfer the batter to the prepared baking dish.
Crumb Topping
- Place the flour, brown sugar, granulated sugar, remaining reserved lemon zest (about 1 teaspoon), salt, and butter in a small mixing bowl. Work the mixture with a pastry blender or fork for several minutes until the pieces of butter are pea-sized then use your hands to work the mixture until it resembles coarse crumbs. Sprinkle the mixture evenly over the surface of the cake.
- Bake for 35 to 42 minutes, or until the crumb topping is light golden brown and a toothpick inserted in center of the cake comes out clean. Remove from the oven and allow the cake to cool for about 15 minutes before drizzling with the lemon glaze.
Lemon Glaze
- Combine the powdered sugar, milk and as much of the remaining lemon juice as needed to reach a nice drizzling consistency (no more than 1 to 2 teaspoons). Drizzle over the crumb topping of the cake while it is still slightly warm.
- Delicious served warm or cold.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Adapted from my Lemon Yogurt Poppy Seed Bread and The Pioneer Woman
I love this coffee cake but wonder about adding blueberries…any suggestions?
I haven’t tested it, but I’d try folding in about 1 cup of fresh blueberries along with the zucchini. If using frozen blueberries, I’d add them straight from the freezer without thawing. The baking time may increase slightly, so just test for doneness with a toothpick near the end of the baking time. I hope it turns out great for you!
I made this for the first time a few weeks ago (mostly as written) and hands down one of the best lemon cakes I’ve ever had. Everyone who got a piece absolutely raved!
Made again today, but this time turned it into muffins with lemon curd in the middle. (Cut bake time to about 20 minutes.) DIVINE!
I would like to know if there would be a problem using 2% fat greek yogurt? it’s what I have on hand.
No problem at all! Hope you love it. 😄
Excellent
This is such a nice bright, perfectly balanced cake. So good!