Sometimes, the afternoon slump needs a little something unexpected. This zucchini lemon coffee cake sneaks in a fresh twist, turning a simple cake into a moment worth stealing away for. It’s not just about sweetness; it’s the way the lemon zest brightens your senses while the zucchini keeps every bite soft and surprisingly moist.
I remember the first time I made this cake — the kitchen smelled like spring after a quick rain, and I was juggling a phone call while trying not to grate the zucchini too finely. Somewhere between squeezing out the excess moisture and mixing in the lemon juice, I realized this wasn’t going to be just any coffee cake. Waiting for it to bake felt like forever, but that first slice was worth the wait. The slight tang of lemon glaze on top contrasted perfectly with the subtle earthiness of the zucchini, and I might have eaten it while still warm, ignoring the crumbs on the counter.
- It’s delightfully moist without feeling heavy — a nice balance that’s not always easy to nail.
- The lemon zest and juice lend a bright, fresh flavor, but it’s not overly tart.
- Incorporating zucchini means you get a veggie sneak-in; it’s simple — and that’s kind of the point.
- Perfect for breakfast or a mid-afternoon pick-me-up, especially with a cup of coffee or tea.
Don’t worry if you’re not an expert baker; this cake is forgiving and doesn’t require fancy tools or techniques.
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Zucchini Lemon Coffee Cake
- Total Time: 65 minutes
- Yield: 8 1x
Description
A moist and flavorful zucchini lemon coffee cake that combines the fresh taste of lemon with tender zucchini, perfect for breakfast or a sweet snack.
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
1/2 cup sour cream
1 cup grated zucchini, squeezed dry
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons fresh lemon juice
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 all-purpose 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.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined.
Fold in the grated zucchini, lemon zest, and fresh lemon juice gently with a spatula until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes, then transfer it 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 lemon glaze.
Drizzle the lemon glaze over the cooled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
In my kitchen, a simple round pan does just fine for this cake, no special gear necessary. I usually serve it slightly warm, but it’s just as lovely at room temperature, especially with a dab of butter or a smear of cream cheese if I’m feeling indulgent. If you want to mix it up, adding a handful of chopped walnuts or swapping out cinnamon for cardamom can be interesting, though I haven’t tried all the variations myself. Sometimes I even skip the glaze when I want something less sweet but still full of that lemon punch.
FAQ
Can I make this dairy-free? I haven’t tested it fully, but swapping sour cream with a non-dairy yogurt might work if you’re careful with moisture levels.
How do I store leftovers? This cake keeps well at room temperature in an airtight container for a few days, or you can refrigerate it if your kitchen is warm.
Can I freeze it? Yes, wrapping it tightly helps maintain freshness. Just thaw overnight in the fridge.
When that afternoon craving sneaks up, this cake might just become your go-to. Give it a try, save the recipe, and enjoy the little moments it creates.