Lemon Zucchini Coffee Cake: Moist and Flavorful Recipe!

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Lemon Zucchini Coffee Cake is an eye-catching dessert that perfectly balances bright citrus with the subtle earthiness of zucchini. This cake brings together a delightful texture and a refreshing flavor that’s sure to satisfy your sweet tooth. Whether you’re prepping for a weeknight family dinner, a picnic, or simply indulging yourself, this cake covers all bases. Plus, intriguing lemon juice alongside fresh zucchini adds moisture and zest that makes this bake utterly irresistible.

Delicious Lemon Zucchini Coffee Cake slice on a plate

Table of Contents

Recipe at a Glance

Best for	Afternoon tea or dessert
Difficulty	Easy
Total time	About 1 hour
Servings	8 to 10 slices
Key tip	Use fresh Meyer lemons for extra flavor
Smart swap	Swap Greek yogurt with applesauce for a lighter option

What Ingredients Are Needed for Lemon Zucchini Coffee Cake?

Yes, a delicious coffee cake starts with the right ingredients. Here’s the essential list for making Lemon Zucchini Coffee 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)
⅓ cup	all-purpose flour
3 tablespoons	light brown sugar (packed)
3 tablespoons	granulated sugar
1 teaspoon	reserved lemon zest
pinch	salt
3 tablespoons	cold butter (cut into small pieces)
⅓ cup	powdered sugar (packed)
1 teaspoon	milk
1 to 2 teaspoons	lemon juice (or as needed to reach drizzling consistency)

The star of this cake is, undoubtedly, the zucchini. Adding shredded zucchini not only brings moisture but also a subtle earthiness that complements the lemon zest beautifully. Zucchini is low in calories but packed with nutrients like vitamin C and potassium. Greek yogurt adds a creamy texture while keeping the cake succulent and tender. If you’re looking for a different approach, consider using applesauce instead of yogurt for a lower-calorie option. Want to explore more delicious bakes? Check out Cinnamon Applesauce Bread for a flourish of flavors!

Essential Tools for Baking This Cake

– Mixing bowls
– Whisk
– Rubber spatula
– Measuring cups and spoons
– Baking dish (9-inch round or square)
– Grater for zucchini
– Oven mitts

How to Create the Perfect Lemon Zucchini Coffee Cake Step by Step

Now that we have our ingredients prepped, let’s dive into the exact steps to bring this delicious coffee cake to life. It’s easier than you might think!

Step 1

Preheat your oven to 350 degrees F. Coat a 9-inch round or square baking dish with non-stick cooking spray to ensure your cake releases easily once baked.

Step 2

In one bowl, whisk together 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. In another bowl, mix 1 cup of granulated sugar with ½ cup of nonfat plain Greek yogurt and ½ cup of vegetable oil until creamy. Add in 2 large eggs, the zest and juice of 1 lemon, and ½ teaspoon of vanilla extract. Mix in the shredded zucchini until fully combined.

Prep time	15 minutes
Cook time	30-35 minutes
Store in fridge	3-4 days
Nutritional values	Approx. 200 calories per slice

Step 3

Gently fold the dry mixture from the first bowl into the wet mixture. Be careful not to over-mix, as this can cause the cake to be dense. Pour the batter into the prepared baking dish. For a little extra crunch on top, create a crumb mixture. In a separate bowl, mix ⅓ cup of all-purpose flour, 3 tablespoons of light brown sugar, 3 tablespoons of granulated sugar, 1 teaspoon of reserved lemon zest, a pinch of salt, and 3 tablespoons of cold butter cut into small pieces. Combine until crumbly and sprinkle it over the cake batter before placing it in the oven.

Bake your Lemon Zucchini Coffee Cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 10 minutes before transferring it to a wire rack. To finish it off, whip up a simple lemon glaze using ⅓ cup of powdered sugar, 1 teaspoon of milk, and 1 to 2 teaspoons of lemon juice for the perfect drizzle on top.

Common Mistakes to Avoid + Pro Tips for Success

As you get ready to bake Lemon Zucchini Coffee Cake, I’ve encountered a few challenges along the way that can trip you up. Don’t worry; I’ve got your back with some practical pointers!

Mistakes to Avoid

– Using too much flour: This can make your cake dry and dense. Always measure flour correctly by spooning it into a cup rather than scooping directly from the bag.
– Over-mixing the batter: This creates a heavy texture. Be gentle when folding the dry ingredients into the wet ones.
– Not letting it cool: Cutting into a hot cake can cause it to crumble. Always wait until it’s fully cooled.

Tips for Success

– Use room temperature ingredients: This promotes better mixing, especially for eggs and yogurt.
– Fresh lemon juice is essential: It brightens the flavor. Meyer lemons add a unique sweetness that’s hard to beat.
– Drizzle glaze while still warm: This helps the glaze absorb for better flavor in each slice.

The most important takeaway? Patience during prep leads to a stunning cake.

Why You Will Love This Recipe

Lemon Zucchini Coffee Cake is truly a treat for the senses. The balance of tartness from the lemon harmonizes perfectly with the sweet, moist cake base.

Bright and Flavorful

The lemon zest and juice not only add brightness to every bite but also elevate the overall profile of the cake. You will appreciate the invigorating freshness, especially during sunnier days.

Moist and Tender Texture

The addition of zucchini keeps the cake moist and tender without being overly greasy. You won’t even notice the veggies, making it perfect for sneaking some nutrients into your dessert.

Easy for All Occasions

This cake is incredibly versatile. It makes an ideal dessert for a family gathering, afternoon teas, or casual get-togethers with friends. Everyone will be asking for the recipe!

Personal Note

I adore this cake as a personal indulgence. Plus, you’ll learn how to create the perfect lemon glaze that enhances it beautifully!

Delicious Variations, Serving Ideas, and Storage Solutions

As you get into the baking groove, let’s consider some ways to play with this recipe and store any leftovers effectively!

Flavor-Bursting Variations

Change up the flavor profile by infusing exciting elements into your cake. Consider adding blueberries or poppy seeds for a delightful twist. For a sweeter bite, you could mix in chocolate chips or a sprinkle of cinnamon for warmth. Dried cranberries also pair nicely in this cake, enhancing flavor and moisture.

Ingredient Swaps

If you’re looking for alternatives, use almond flour for a gluten-free option, or coconut oil instead of vegetable oil for a tropical touch. Greek yogurt can be exchanged for a dairy-free yogurt, keeping that delightful creamy consistency. For a sweetener alternative, agave or maple syrup can work wonders without altering the texture! Oil-Free Lemon Blueberry Muffins are a fantastic, lighter alternative to consider too!

Serving Suggestions

This Lemon Zucchini Coffee Cake can be served warm or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It’s also a great snack alongside tea or coffee, perfect for an afternoon pick-me-up.

Storage and Make Ahead Guide

Store your cake in an airtight container in the fridge for about 3-4 days to keep it fresh. To help maintain its moistness, consider wrapping it tightly with plastic wrap. When you’re ready to serve, a brief moment in the microwave can bring back that freshly-baked warmth!

Variation Idea	Best For	How to Do It
Blueberry Lemon Combo	Sweet Flavor	Add 1 cup of blueberries to the batter.
Coconut Zucchini Delight	Tropical Twist	Swap vegetable oil with coconut oil.
Gluten-Free Twist	Diet-Friendly	Use almond flour instead of all-purpose flour.
Chocolate Chip Surprise	Decadent Treat	Add ½ cup of chocolate chips into the batter.

More Recipes You Can Try Next

If you liked Lemon Zucchini Coffee Cake, you’re in for more delightful recipes to explore!

Blueberry Sour Cream Coffee Cake	A rich and fluffy cake perfect for brunch.
Strawberry Cheesecake Cookies	Creamy cookies bursting with fresh strawberry flavors.
Cinnamon Applesauce Bread	Moist and flavorful, with a comforting cinnamon twist.

Final Thoughts

Every slice of Lemon Zucchini Coffee Cake holds a world of flavor that combines the best of both lemony zest and zucchini moisture. I encourage you to make it your own with unique twists or enjoy it straightforwardly. And if you find yourself loving this recipe as much as I do, don’t hesitate to share your great results on Pinterest! Save and share with loves ones!

FAQ

Can I use whole wheat flour for this recipe?

Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture might be denser, and you may need to adjust the liquid slightly.

How do I store Lemon Zucchini Coffee Cake?

Store the cake in an airtight container in the refrigerator for up to 4 days. For best results, wrap it tightly with plastic wrap.

Can I freeze this cake?

While this cake is best enjoyed fresh, you can freeze individual slices tightly wrapped in plastic wrap and then in foil for up to 2 months.

What type of zucchini should I use?

Use unpeeled, fresh, and young zucchini for the best texture. Older, larger zucchini can have a tougher skin and more seeds.

Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans can enhance the texture and add a lovely crunch.