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.
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.
There are three components to this recipe. The cake, the crumb topping, and a simple icing.
For the Lemon Zucchini Cake
You will need 2 lemons and definitely go with Meyer lemons if you can find them. They are dependably sweet and just fabulous in baked goods.
For the Crumb Topping
For the Lemon Glaze
If you’ve ever noticed a metallic taste in any baked good, the likely culprit is baking powder. This is especially likely to happen in recipes without strong flavors like biscuits or simply flavored cakes. Using aluminum-free baking powder is an easy way to ensure the true flavors of all of your baked goods will shine through. That being said, it is just fine to use regular baking powder in this recipe but I recommend you pick up the aluminum-free variety and give it a try. It’s only slightly more expensive and you should be able to find it at most major grocery stores. Read more on Epicurious about why aluminum-free baking powder is better.
Gather your ingredients, shred your zucchini, and zest a couple of lemons.
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.
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 wonderful ways to bake with lemon and zucchini:
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.
Servings 8
Calories 442kcal
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.
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, 1/4 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.
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 cake comes out clean. Remove from the oven and allow the cake to cool for at about 15 minutes before drizzling with the 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.
Adapted from my Lemon Yogurt Poppy Seed Bread and The Pioneer Woman
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