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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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.
Table of contents
Ingredient Notes
There are three components to this recipe. The cake, the crumb topping, and a simple icing.
- 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
Gather your ingredients, shred your zucchini, and zest a couple of lemons.
- In a large mixing bowl use an electric mixer to combine sugar, yogurt, vegetable oil, eggs, lemon juice, lemon zest and vanilla extract.
- Use a wooden spoon to stir in the shredded zucchini.
- Combine the flour, baking powder, and salt in a separate bowl and add it to the wet mixture.
- Mix it until combined.
Make the Crumb Topping
- Place the flour, brown sugar, granulated sugar, lemon zest, 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 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.
Make the Lemon Glaze
- 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.
We enjoy this Lemon Zucchini 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.
How to Store Coffee Cake
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
Video
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 used lemon olive oil for the oil, and for yogurt I added a cup of lemon yogurt. I only used the lemon zest in the crumb topping. It was so moist, lemony, and delicious. I would definitely make it again, maybe with blood orange oil, and still the lemon yogurt. Orange zest in the crumb topping.
Your changes sound absolutely delicious, Michelle! Thanks so much for your comment. 🙂
Wonderful crumb. Very lemony, you could taste the lemon in each layer. Thank you!
I LOVE THIS RECIPE! I actually make this into large muffins and everyone loves them!
I made a gluten and dairy free version by replacing the yogurt with Mayo, the flour in the cake with white rice flour, and I used coconut instead of vegetable oil.
I did not make a crumb but did pour the glaze over the cake while still warm and it soaked in.
It turned out great! Extremely moist and fluffy.
Thanks, Oliva. I’m sure your comments will help others!
Do you squeeze the liquid out of the zucchini after shredding?
There’s no need to squeeze the liquid out. Just shred an unpeeled zucchini and you’re good to go!
This looks so good! I didn’t know that lemon and zucchini went so well together!
Can you substitute the white flour or almond or some other GF or healthier alternative?
I haven’t tried it but I definitely think it’s worth a try!
By far the best coffee cake I’ve ever eaten! Moist, lemony sweet goodness melting in my mouth! This will be a recipe passed to everyone in my family.
I’m so happy to hear this! It’s definitely one of my favorites.
Today I baked the cake according to your instructions, it’s better and better than the previous times I made. Now I am very confident in baking. Thanks for your very helpful article. Hope you will write more articles on the topic of baking with many other flavors.
This cake is quite delicious, even if you forget the sour cream.
This looks amazing! I have so much zucchini AND a pound of Casi Cielo coffee that tastes amazing with lemon.
Question: could I make an extra cake and freeze it in individual slices for later?
Yes, I think it would freeze well.
I baked this lemon zucchini coffee cake today. It is the best tasting coffee cake I have ever tasted. So very moist! We love it and will be making it again. Thank you for the recipe.
I’m so glad you loved it, Pam! Thanks for your comment 🙂
The combination of zucchini and lemon intrigued me, and I couldn’t wait to make this. It turned out just as you had described, so moist and tender, and delicious at any time of the day! I used an 8” square pan as I thought the cake would then have the same height as it would with the 9” round. It was perfect! Thank you for a delicious addition to my recipes!
I’m so happy it turned out well for you, Sandra. Thanks so much for your comment 🙂