Lemon Zucchini Coffee Cake: because who needs to be healthy when you can mask vegetables in cake? Zucchini adds moisture, and lemon adds zing. It’s the ultimate cake that gives you the perfect excuse to eat dessert for breakfast. The best part? You get to pretend you’re being responsible by sneaking in some veggies. So, grab your ingredients and let’s transform that boring zucchini into something worth celebrating. It’s an ideal treat for those who think cake should be eaten at any hour of the day without judgment.
Lemon Zucchini Coffee Cake
A zesty and moist coffee cake combining zucchini and lemon in perfect harmony. It's the ideal dessert or breakfast cake.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini squeezed dry
- 1/2 cup sour cream
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter cold and cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy. Add eggs, lemon zest, lemon juice, and vanilla.
- Fold in zucchini and sour cream, then mix in dry ingredients.
- For the topping, combine flour, brown sugar, butter, and cinnamon to form crumbs.
- Pour batter into the pan, sprinkle with crumbs, and bake for 35 minutes.
- Cool before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Vitamin C: 10%
- Calcium: 4%
- Iron: 6%
- Potassium: 4%
Additional Notes
- Adding a handful of chopped walnuts or pecans adds a nice crunch.
- Store leftovers in an airtight container for up to 3 days.
