Description

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.

Ingredients

Scale

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

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Instructions

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.