Irresistibly Moist Lemon Zucchini Coffee Cake Recipe You’ll Love

Thank you for stopping by my kitchen today, friend! I’m so excited to share one of my favorite summer-to-fall transition bakes: Lemon Zucchini Coffee Cake. This recipe has been in my family for years—born from the days when my nonna’s garden overflowed with zucchini, and she found the sweetest ways to sneak it into cakes, breads, and cookies. Trust me when I say: if you’ve never baked with zucchini before, you’re in for a treat.

This cake is moist, tender, and bursting with bright lemon flavor, balanced with a cozy cinnamon streusel that makes it perfect for mornings, brunches, or even an after-dinner coffee companion. And here’s the best part: it tastes indulgent but sneaks in a veggie boost!

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Overview of Lemon Zucchini Coffee Cake

What is Lemon Zucchini Coffee Cake?

It’s the ultimate marriage of fresh, grated zucchini and zesty lemon baked into a tender, cinnamon-kissed cake. Unlike traditional coffee cakes, which can lean heavy, this one stays light yet rich, thanks to zucchini’s natural moisture. The streusel topping makes every bite buttery and crunchy, while the lemon glaze drizzled on top adds a burst of sunshine.

Why You’ll Love It

• Perfectly moist – no dry crumbs here!
• Bright lemon flavor balanced with cinnamon warmth.
• Make-ahead friendly – it tastes even better the next day.
• Sneaky veggie bonus – your kids won’t even know it’s there.
• Versatile – enjoy it as breakfast, brunch, or dessert.

What It Tastes Like

Imagine biting into a fluffy slice of cake that’s tangy, sweet, and slightly spiced, with a buttery crumble topping that melts on your tongue. The zucchini doesn’t add flavor but ensures every bite stays moist—like a hidden magic ingredient.

Health & Seasonal Benefits

• A lighter take on coffee cake, thanks to zucchini’s water content.
• Great way to use up summer zucchini before it spoils.
• Lemon adds vitamin C and a refreshing twist that makes this cake feel bright and not heavy.

Ingredients You’ll Need

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• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• Zest and juice of 1 lemon
• 1 cup grated zucchini (squeezed dry)
• ½ cup sour cream or Greek yogurt

Streusel Topping:

• ½ cup flour
• ½ cup brown sugar
• ¼ cup cold butter
• 1 teaspoon cinnamon

Glaze (optional but heavenly):

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Grater for zucchini
• 9×9 baking pan (or similar)
• Cooling rack

Suggested Substitutions

• Swap sour cream with plain Greek yogurt.
• Add blueberries for a burst of fruit.
• Use whole wheat flour for a nuttier taste.
• Try lime zest instead of lemon for a tropical spin.

How to Make Lemon Zucchini Coffee Cake

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1. Prep your pan. Preheat oven to 350°F and grease a 9×9 pan.
2. Mix dry ingredients. Whisk flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter & sugar. Beat butter and sugar until light and fluffy. Add eggs, lemon zest, and juice.
4. Add zucchini & sour cream. Fold in grated zucchini and sour cream gently.
5. Combine everything. Stir dry ingredients into wet until just mixed.
6. Make the streusel. Cut butter into flour, brown sugar, and cinnamon until crumbly.
7. Assemble. Pour batter into pan, sprinkle streusel evenly.
8. Bake. 40–45 minutes, until golden and a toothpick comes out clean.
9. Glaze. Once cooled, drizzle with lemon glaze.

Every time I make this, the kitchen fills with the scent of cinnamon, butter, and lemon—it’s like a hug in cake form.

What to Serve with Lemon Zucchini Coffee Cake

This cake pairs beautifully with:

• A hot latte or cappuccino.
• Fresh fruit salad for brunch.
• Savory egg dishes like my Easy Baked Frittata.
• A scoop of vanilla ice cream for dessert.

Tips for Making It Perfect

• Squeeze zucchini well—too much water makes the cake gummy.
• Don’t overmix once you add flour; it keeps the cake tender.
• Double the streusel if you love extra crunch.
• Glaze while warm for a glossy finish that sinks in.

Storage Instructions

• Room Temp: Covered, up to 2 days.
• Fridge: Keeps fresh for 5 days.
• Freezer: Wrap tightly and freeze slices up to 2 months.

General Information

Coffee cakes originated as simple cakes served with coffee—no actual coffee inside! In America, streusel-topped versions like this became popular in the mid-20th century. Adding zucchini is a modern twist that makes it seasonal and health-friendly.

Frequently Asked Questions

Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking blend.

Do I need to peel the zucchini?
Nope, just grate and squeeze—skin adds nutrients and color.

Can I skip the glaze?
Of course, but it adds a lovely tangy-sweet finish.

Why does my cake sink in the middle?
That usually means underbaking—make sure a toothpick comes out clean.

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Conclusion

This Lemon Zucchini Coffee Cake is sunshine in every bite—soft, moist, and filled with the cozy crunch of streusel. It’s the kind of cake you’ll make once and then crave again and again.

If you loved this, you might also enjoy my Moist Lemon Loaf Cake or Classic Cinnamon Coffee Cake.

Happy baking, friend—I can’t wait to see your creations!

Interactive Elements

I’d love to see your version of this recipe! Leave a review below, share your slice on Pinterest at Poulef Recipe Board, or tag me on Instagram @PoulefKitchen.

Nutritional Information (per slice, 12 servings)

Calories	Carbs	Protein	Fat	Sugar	Fiber	Sodium
265	36g	4g	12g	18g	2g	160mg

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