Ingredients
Scale
- 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)
- 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)
Instructions
- Preheat your oven to 350 degrees F and coat a baking dish with non-stick cooking spray.
- Whisk together 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
- Mix 1 cup of granulated sugar, ½ cup of Greek yogurt, and ½ cup of vegetable oil until creamy. Add 2 eggs, lemon zest, and juice from 1 lemon, and ½ teaspoon of vanilla extract.
- Fold the dry mixture into the wet mixture gently. Pour the batter into the prepared dish.
- Prepare a crumb mixture with ⅓ cup flour, 3 tablespoons light brown sugar, 3 tablespoons granulated sugar, lemon zest, salt, and cold butter until crumbly. Sprinkle over the batter.
- Bake for 30-35 minutes until a toothpick comes out clean. Let cool for 10 minutes.
- Whip up a glaze with ⅓ cup powdered sugar, 1 teaspoon milk, and lemon juice to drizzle over the warm cake.
Notes
Allow the cake to cool completely before cutting to avoid crumbling. Ensure the glaze is applied while the cake is still warm for better absorption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg