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Lemon Zucchini Coffee Cake

April 4, 2021 by Jaida 1 Comment

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Lemon Zucchini Coffee Cake is a moist and delicious cake that can be enjoyed with coffee for breakfast or as a dessert!

Happy Easter, friends! I hope you are having a wonderful day full of family, friends, and Easter egg hunts, galore! Today I am sharing with you an amazingly delicious Lemon Zucchini Coffee Cake that is perfect for an easy breakfast or a dessert for your spring and summer gatherings. The flavors are bright and refreshing, and the cake is moist with a crunchy crumble topping. And it has zucchini, which basically makes it a vegetable dish, right??

One bite of this cake, with his crunchy crumb topping and soft, pillowy lemony cake will make your tastebuds sing in delight and have you wanting more – until it’s all gone!

What you need to make Lemon Zucchini Coffee Cake

This is just an overview, a full list of ingredients, with measurements, can be found below in the recipe card!

For the Cake
All-purpose flour
Baking powder
Salt
Granulated sugar
Vanilla Greek yogurt
Eggs
Lemon zest
Fresh squeezed lemon juice
Vanilla extract
Shredded zucchini

For the Crumb Topping
All-purpose flour
Packed brown sugar
Granulated sugar
Lemon zest
Cold butter, cut into small pieces

For the Lemon Glaze
Powdered sugar
Milk
Lemon juice

How to make Lemon Zucchini Coffee Cake

Full Printable Recipe Below!

Preheat oven to 350 degrees F. Spray a 9-inch round or square baking pan with non-stick cooking spray.

For the Cake
In a medium bowl, combine the flour, baking powder, and salt and set aside.

In a large bowl or stand mixer, combine the sugar, yogurt, eggs, 1/4 cup lemon juice, 1 tablespoon lemon zest and the vanilla extract. Mix until well combined. Use a spoon to stir in the zucchini. Add the dry mixture and mix again just until combined.

Transfer the batter to the prepared baking dish.

For the Crumb Topping
Place the flour, brown sugar, granulated sugar, 1 tablespoon of lemon zest, and butter in a small bowl. Press the mixture with a pastry cutter or fork for several minutes until the pieces of butter are pea-sized, then use your hands to mix until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cake.

Bake for 35 to 40 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.

For the Lemon Glaze
Combine the powdered sugar, milk and 1-2 tablespoons of lemon juice, as needed, to reach a good drizzling consistency. Drizzle over the crumb topping of the cake while it is still slightly warm.

Serve warm, room temp, or cold!

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Make sure you check out more Coffee Cake recipes below!

Lemon Zucchini Coffee Cake

Lemon Zucchini Coffee Cake is a moist and delicious cake that can be enjoyed with coffee for breakfast or as a dessert!
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Print Pin Rate
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Coffee Cake, Lemon Zucchini
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 9 servings
Calories: 301kcal
Author: Jaida

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup vanilla Greek yogurt
  • 2 large eggs
  • 1 Tbsp lemon zest
  • 1/4 cup lemon juice, freshly squeezed
  • 1/2 tsp pure vanilla extract
  • 1 cup shredded zucchini

For the Crumb Topping

  • 1/3 cup all-purpose flour
  • 3 Tbsp brown sugar, packed
  • 3 Tbsp granulated sugar
  • 1 Tbsp lemon zest
  • 3 Tbsp cold butter, cut into small pieces

For the Lemon Glaze

  • 1/3 cup powdered sugar
  • 1 Tbsp milk
  • 1 to 2 Tbsp lemon juice, or as needed to reach drizzling consistency

Instructions

  • Preheat oven to 350 degrees F. Spray a 9-inch round or square baking dish with non-stick cooking spray.

For the Cake

  • In a medium bowl, combine the flour, baking powder, and salt and set aside.
  • In a large bowl or stand mixer combine the sugar, yogurt, eggs, 1/4 cup lemon juice, 1 tablespoon lemon zest and the vanilla extract. Mix until well combined. Use a spoon to stir in the zucchini. Add the dry mixture and mix again just until combined.
  • Transfer the batter to the prepared baking dish.

For the Crumb Topping

  • Place the flour, brown sugar, granulated sugar, 1 tablespoon of lemon zest, and butter in a small bowl. Press the mixture with a pastry cutter or fork for several minutes until the pieces of butter are pea-sized then use your hands to mix until it resembles coarse crumbs. Sprinkle the mixture evenly over the top of the cake.
  • Bake for 35 to 40 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.

For the Lemon Glaze

  • Combine the powdered sugar, milk and 1-2 tablespoons of lemon juice, as needed, to reach a good drizzling consistency. Drizzle over the crumb topping of the cake while it is still slightly warm.
  • Serve warm, room temp, or cold!

Nutrition

Serving: 1slice | Calories: 301kcal | Carbohydrates: 59g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 282mg | Potassium: 120mg | Fiber: 1g | Sugar: 38g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!

Bake Up a Coffee Cake

Cherry Brunch Cake by That Recipe
Cherry Coffee Cake by Art of Natural Living
Coffee Cake Loaf by Making Miracles
Cream Cheese Swirl Whole Wheat Carrot Coffee Cake by Magical Ingredients
Crumb Buns by Karen’s Kitchen Stories
Lemon Poppy Seed Coffee Cake by Hezzi-D’s Books and Cooks
Lemon Zucchini Coffee Cake by Sweet Beginnings
Strawberry-Banana Buckle by Palatable Pastime

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Filed Under: Breakfast, Cake, Dessert Tagged With: Coffee Cake, Dessert, Lemon, Sweet Treats, Zucchini

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Comments

  1. Radha

    April 6, 2021 at 5:58 pm

    Great flavors in the cake. The lemon flavor would brighten up the day. I make zucchini loaf but never tried a coffee cake. I am tempted to bake one now. Thanks for the recipe.

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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