Do I need to peel the zucchini before grating it?

No, there is no need to peel the zucchini for this recipe. The skin is very thin and soft, so it melts right into the batter while it bakes. Keeping the skin on also adds beautiful green flecks to the cake and keeps all the nutrients in the dish.

How should I store the leftovers?

You can keep this cake in an airtight container on the counter for up to three days. Because of the zucchini and oil, it stays moist longer than most cakes. If you want it to last even longer, you can keep it in the refrigerator for up to a week, though it is best served at room temperature.

Can I use frozen zucchini?

You can use frozen zucchini if you thaw it completely and drain most of the excess liquid first. Frozen zucchini releases much more water than fresh, so failing to drain it might make your batter too thin. Once drained, measure out one cup and proceed with the recipe as normal.

Can I substitute the Greek yogurt with something else?

If you do not have Greek yogurt, sour cream is an excellent substitute that provides the same tang and moisture. Plain regular yogurt also works, but since it is thinner, you might find the batter is a bit more loose. Avoid using flavored yogurts as they can clash with the fresh lemon flavor.

Why is my crumb topping disappearing into the cake?

This usually happens if the batter is too thin or if the butter in the topping was too soft. Make sure to measure your flour accurately and keep your butter cold until the very moment you mix the topping. If the batter seems very wet, you can add one extra tablespoon of flour next time.

Can I freeze this cake for later?

This cake freezes very well once it has cooled completely and the glaze has set. Wrap it tightly in plastic wrap and then a layer of foil to prevent freezer burn. It will stay fresh in the freezer for up to three months; just thaw it on the counter overnight before serving.

Best Lemon Zucchini Coffee Cake Recipe: A Moist Lemon Cake

Description

This moist and tender coffee cake combines the fresh, vibrant zest of lemons with the subtle, garden-grown goodness of shredded zucchini. Topped with a crunchy, buttery crumb, it is the perfect simple treat for a cozy morning breakfast.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup Greek yogurt
1/2 cup vegetable oil
2 large eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups finely shredded zucchini
1/2 cup light brown sugar
1/4 cup cold butter, cubed
1/2 cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)

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Instructions

Preheat the oven. Set your oven to 350 degrees F and coat a 9-inch baking dish with non-stick cooking spray.
Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Combine wet base. In a large bowl, stir together the granulated sugar, yogurt, oil, eggs, lemon juice, zest, and vanilla until smooth.
Fold in zucchini. Add the shredded zucchini to the wet ingredients and stir until fully incorporated.
Incorporate dry mixture. Add the flour mixture to the wet base and stir until just combined, being careful not to overmix.
Prepare crumb topping. Combine flour, sugars, and lemon zest with cold butter in a small bowl, rubbing with fingers until coarse crumbs form.
Bake the cake. Spread batter into the prepared dish, sprinkle with the topping, and bake for 35 to 42 minutes until a toothpick comes out clean.
Glaze and serve. Whisk powdered sugar, milk, and a splash of lemon juice together, then drizzle over the warm cake before slicing.

Notes

Ensure the zucchini is shredded finely so it melts seamlessly into the batter texture.
Use a spoon to level off flour when measuring to prevent a dense or dry cake.
Keep the butter for the topping cold until the very last second to ensure a crunchy, distinct crumb.
Let the cake cool for at least 15 minutes to allow the structure to set before applying the glaze.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Breakfast
Method: Baking
Cuisine: American