There’s something quietly satisfying about waking up to the scent of lemon and cinnamon mingling in the kitchen, especially when it’s drifting from a freshly baked coffee cake. This zucchini lemon coffee cake captures that feeling perfectly—moist, tender, and just the right balance of sweet and tangy. It’s the kind of treat you slice into slowly, savoring each bite while the morning sun stretches across the table.
Last weekend, I baked this cake while juggling the usual chaos of Sunday mornings. I don’t remember exactly when I squeezed the lemon juice—maybe while the kids were still half asleep and the coffee was brewing—but I do recall the way the grated zucchini added unexpected moisture without making the cake feel heavy. The first slice was warm, with a glaze that dripped unevenly down the sides, not quite perfect but utterly inviting. It wasn’t flawless, but that imperfection made it feel homemade and genuine—like a little pause in the rush of the day.
Why you’ll love it:
- Moist and flavorful, thanks to the fresh zucchini lending natural moisture without overpowering the lemony brightness.
- The lemon glaze adds a tangy finish that’s refreshing but not too sweet—it’s simple—and that’s kind of the point.
- It’s a versatile breakfast or afternoon treat that pairs wonderfully with coffee or tea, perfect for casual gatherings or quiet moments.
- The cinnamon gives it a warm undertone, balancing the citrus without stealing the spotlight.
If you’re worried about the zucchini, don’t be. It disappears into the cake, adding moisture and a tender crumb without any noticeable veggie taste. And this cake doesn’t demand perfection—it’s forgiving in texture and appearance, making it approachable even if you’re not a seasoned baker.
PrintZucchini Lemon Coffee Cake
A moist and flavorful zucchini lemon coffee cake, perfect for breakfast or an afternoon treat. This cake combines fresh grated zucchini with bright lemon zest and juice, creating a tender crumb with a tangy glaze.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest (from about 1 lemon)
1/4 cup fresh lemon juice (about 1 lemon)
1 cup grated zucchini (about 1 medium zucchini), squeezed dry
1/2 cup sour cream
1/2 cup powdered sugar
1 tablespoon fresh lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the grated zucchini and sour cream gently with a spatula until evenly incorporated.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and 1 tablespoon fresh lemon juice until smooth to make the glaze.
Drizzle the lemon glaze evenly over the cooled cake before serving.
Kitchen Notes: I usually bake this in a simple round pan, but it works just as well in a square one if that’s what you have. The glaze can be adjusted to be thinner or thicker depending on your mood—sometimes I spread it more like a frosting when I’m feeling extra indulgent. For a twist, you could swap the lemon zest for orange or add a handful of chopped nuts to the batter, though I haven’t tested all of these variations thoroughly. Serving this with a smear of cream cheese or a dollop of yogurt on the side adds a nice creamy contrast.
FAQ:
Q: Can I make this cake ahead of time? A: Yes, it actually tastes great the next day and stores well at room temperature for a few days. Just keep it covered to maintain moisture.
Q: Does the zucchini make the cake soggy? A: Not at all. I make sure to squeeze out excess moisture before adding it in, so it contributes to a tender crumb without sogginess.
Q: Can I freeze this cake? A: Definitely. Wrap it tightly and freeze for up to three months. Thaw overnight in the fridge before enjoying.
Give this zucchini lemon coffee cake a try next time you crave something cozy yet bright in your morning routine. I bet you’ll find it comforting in the best way.