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Lemon Zucchini Coffee Cake

This Lemon Zucchini Coffee Cake is a delightful blend of fresh zucchini, zingy lemon, and a hint of sweetness. Perfect for breakfast or a sweet afternoon snack, this cake is moist and flavorful, making it an irresistible treat for coffee lovers.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 9x13 inch baking pan
  • multiple mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 grater
  • 1 oven
  • 1 toothpick for testing doneness

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter Softened.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 zest of lemon
  • ¼ cup fresh lemon juice
  • 2 cups grated zucchini (about 1 medium zucchini)
  • ½ cup chopped walnuts or pecans Optional.
  • powdered sugar For dusting, optional.

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk the dry ingredients together until well mixed.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  • Fold in the grated zucchini and nuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan, spreading it evenly.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Dust the top with powdered sugar if desired, slice, and serve.

Notes

Ensure the zucchini is well-drained after grating to prevent excess moisture in the cake.
This coffee cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to substitute the walnuts with chocolate chips for a sweeter variation.