Zucchini 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.