Description
A moist lemon coffee cake made with shredded zucchini, topped with a buttery crumb topping and fresh lemon glaze.
Ingredients
Scale
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup plain Greek yogurt
- ½ cup vegetable oil
- 2 large eggs
- 2 lemons, zested and juiced
- ½ teaspoon vanilla extract
- 1 cup shredded zucchini
- ⅓ cup all-purpose flour
- 3 tablespoons light brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest
- Pinch salt
- 3 tablespoons cold butter
- ⅓ cup powdered sugar
- 1 teaspoon milk
- 1 to 2 teaspoons lemon juice
Instructions
- Preheat oven to 350°F and grease a 9-inch baking dish.
- Whisk flour, baking powder, and salt in a medium bowl.
- Mix sugar, yogurt, oil, eggs, lemon juice, lemon zest, and vanilla in a large bowl.
- Stir in shredded zucchini.
- Add dry ingredients and mix until combined.
- Transfer batter to prepared baking dish.
- Combine crumb topping ingredients and cut in butter until crumbly.
- Sprinkle topping evenly over batter.
- Bake 35 to 42 minutes until a toothpick comes out clean.
- Cool for 15 minutes.
- Mix powdered sugar, milk, and lemon juice for glaze.
- Drizzle glaze over warm cake and serve.
Notes
- Use fresh lemons for the brightest flavor.
- Do not overmix the batter.
- Store leftovers in an airtight container.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 442
- Sugar: 41
- Sodium: 207
- Fat: 19
- Saturated Fat: 14
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 64
- Fiber: 1
- Protein: 6
- Cholesterol: 53