This Lemon Zucchini Coffee Cake is moist, zesty, and topped with a cinnamon streusel and lemon glaze. Perfect for breakfast, brunch, or dessert.

Scale

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

Zest and juice of 1 lemon

1 cup grated zucchini (squeezed dry)

1/2 cup sour cream or Greek yogurt

Streusel: 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1 tsp cinnamon

Glaze: 1 cup powdered sugar, 2 tbsp lemon juice

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1. Preheat oven to 350°F and grease a 9×9 pan.

2. Whisk dry ingredients together.

3. Cream butter and sugar, add eggs, lemon zest, and juice.

4. Fold in zucchini and sour cream.

5. Combine dry with wet ingredients gently.

6. Prepare streusel and sprinkle on top of batter.

7. Bake 40–45 minutes until golden.

8. Cool and drizzle with lemon glaze.

Squeeze zucchini well to avoid excess water.

Double streusel if you love extra crunch.

This cake tastes even better the next day!