Description
Fresh lemon, shredded zucchini, Greek yogurt, and a buttery crumb topping create a tender coffee cake finished with a simple lemon glaze.
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 packed light brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon reserved lemon zest
- 1 pinch salt
- 3 tablespoons cold butter, cut into small pieces
- ⅓ cup packed powdered sugar
- 1 teaspoon milk
- 1 to 2 teaspoons lemon juice
Instructions
- Preheat the oven to 350°F and coat a 9-inch round pan, square baking dish, or deep pie plate with nonstick cooking spray.
- Whisk 1½ cups all-purpose flour, baking powder, and salt in a medium bowl.
- Beat the sugar, Greek yogurt, vegetable oil, eggs, ¼ cup lemon juice, 2 teaspoons lemon zest, and vanilla in a large bowl until smooth.
- Stir the shredded zucchini into the wet mixture with a wooden spoon.
- Add the dry ingredients and mix only until no dry streaks remain.
- Transfer the batter to the prepared baking dish and spread the surface evenly.
- Combine ⅓ cup flour, brown sugar, granulated sugar, reserved lemon zest, salt, and cold butter in a small bowl.
- Cut the butter into the sugar mixture until pea-sized pieces form, then work it lightly with your fingertips until coarse crumbs appear.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 35 to 42 minutes, or until the topping turns lightly golden and a toothpick inserted near the center comes out clean.
- Cool the cake for 15 minutes.
- Stir the powdered sugar, milk, and 1 to 2 teaspoons lemon juice until the glaze reaches a drizzling consistency.
- Drizzle the lemon glaze over the slightly warm cake, then slice and serve.
Notes
- Do not squeeze the shredded zucchini because its moisture keeps the cake tender.
- Measure the zucchini loosely rather than packing it firmly into the cup.
- Use Meyer lemons when available for a sweeter floral citrus flavor.
- Keep the crumb-topping butter cold until mixing.
- Check the cake after 35 minutes because baking times vary by pan material.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze unglazed individual slices for up to 2 months.
- 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