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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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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


  • 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


  • 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!


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
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