Lemon Zucchini Coffee Cake

This Lemon Zucchini Coffee Cake is light, moist, and bursting with fresh lemon flavor. The shredded zucchini melts into the batter to create a tender crumb, while the sweet cinnamon crumb topping adds just the right amount of crunch. Finished with a tangy lemon glaze, this coffee cake strikes the perfect balance between sweet and refreshing—ideal for brunch, tea time, or a bright afternoon treat.

Why You’ll Love This Recipe

• Fresh lemon zest and glaze add brightness to every bite
• Zucchini keeps the cake soft and moist without altering the flavor
• Crumb topping provides buttery crunch and warmth
• Easy to make with simple ingredients
• Versatile—serve it as breakfast, dessert, or a snack

Prep & Cooking Time

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Ingredients

For the Cake

• 1½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup milk
• ¼ cup vegetable oil
• 1 cup shredded zucchini
• 1 teaspoon lemon zest

For the Crumb Topping

• ¼ cup granulated sugar
• ¼ cup flour
• 2 tablespoons butter, softened
• ½ teaspoon ground cinnamon

For the Lemon Glaze

• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice

Step-by-Step

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the egg lightly, then whisk in the milk and vegetable oil.
Pour the wet ingredients into the dry mixture, stirring just until combined. Fold in shredded zucchini and lemon zest.
Spread the batter evenly into the prepared cake pan.
In a small bowl, mix the crumb topping ingredients with a fork until crumbly. Sprinkle evenly over the batter.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan before glazing.
To make the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

How to Serve

• Slice and serve warm with coffee or tea
• Dust with extra powdered sugar for a bakery-style look
• Top with fresh berries for a summertime brunch
• Enjoy chilled from the fridge for a refreshing treat

Tips & Variations

• Add poppy seeds to the batter for a lemon-poppy seed twist
• Use Greek yogurt instead of milk for extra richness
• Swap lemon for lime for a citrusy variation
• Double the glaze if you like an extra sweet finish

Final Thoughts

This Lemon Zucchini Coffee Cake is a fresh, flavorful twist on classic coffee cake. With its moist crumb, crunchy topping, and zesty glaze, it’s the kind of bake that feels special but comes together easily. Perfect for summer mornings or anytime you’re craving a light yet indulgent treat.