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
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
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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.