Can I use frozen zucchini for this coffee cake?

You can use frozen zucchini, but it must be completely thawed and drained before use. Frozen zucchini releases significantly more water than fresh, so you must squeeze it thoroughly in a clean kitchen towel. If you skip this step, the excess liquid will ruin the structural integrity of the batter.

What is the best way to store leftovers?

Leftover Lemon Zucchini Coffee Cake should be stored in an airtight container. At room temperature, it will remain fresh for up to 48 hours. For longer storage, refrigerate for up to five days or freeze individual slices wrapped in parchment and foil for up to three months.

Can I substitute the Greek yogurt with sour cream?

Sour cream is a viable substitute for Greek yogurt because it has a similar acidity level. However, sour cream typically has a higher fat content, which may make the cake slightly richer and denser. The substitution ratio is 1:1, so use 0.5 cups of sour cream in place of the yogurt.

Why did my crumb topping sink into the cake?

The crumb topping usually sinks if the batter is too thin or if the butter in the topping was too warm. Ensure your butter is cold when mixing the crumble and avoid over-mixing the cake batter. A properly mixed batter should be thick enough to support the weight of the crumbs on the surface.

Do I need to peel the zucchini before shredding?

Peeling is not necessary and actually discouraged for this recipe. The skin of the zucchini is thin and softens completely during the baking process, so it does not affect the texture. Additionally, the green flecks provide a visual cue that this is a vegetable-based bake.

Is it possible to make this recipe as a loaf bread?

Yes, you can bake this batter in a standard 9x5 inch loaf pan. You will need to increase the baking time to approximately 55 to 65 minutes since the batter is deeper. Check for doneness with a toothpick to ensure the center is fully set before removing it from the oven.

Lemon Zucchini Coffee Cake Recipe: Best Zucchini Cake Treat

Description

This Lemon Zucchini Coffee Cake balances the moisture of fresh zucchini with the bright, acidic notes of Meyer lemons to create a tender, structural crumb. The addition of Greek yogurt and a crunchy topping ensures a stable, delicious cake that is perfect for any occasion.

Ingredients

1.5 cups all-purpose flour
2 teaspoons baking powder
0.5 teaspoons salt
1 cup granulated sugar
0.5 cups Greek yogurt
0.5 cups vegetable oil
2 large eggs
0.25 cups lemon juice
2 teaspoons lemon zest
1 cup shredded zucchini
0.33 cups flour (for topping)
Sugar (for topping)
3 tablespoons cold butter
Powdered sugar (for glaze)
Milk (for glaze)

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Instructions

Preheat and prepare. Preheat the oven to 350°F (175°C) and coat a 9-inch baking dish with non-stick spray.
Whisk dry ingredients. In a medium bowl, whisk together 1.5 cups flour, baking powder, and salt for 30 seconds to distribute the leavening.
Mix wet base. Using an electric mixer, combine sugar, Greek yogurt, oil, eggs, lemon juice, and zest until smooth and emulsified.
Fold in zucchini. Gently stir in the shredded zucchini using a silicone spatula until just combined.
Incorporate dry mix. Gradually add the flour mixture to the wet base, stirring until just combined, keeping the batter slightly lumpy.
Prepare crumb topping. Cut cold butter into the flour, sugar, and remaining zest until crumbly, then sprinkle over the batter.
Bake the cake. Bake for 35 to 42 minutes until the internal temperature reaches 200°F to 205°F and a toothpick comes out clean.
Glaze and cool. Cool on a rack for 15 minutes, then drizzle with a whisked mixture of powdered sugar, milk, and lemon juice.

Notes

Use a digital scale to measure 120 grams of shredded zucchini to maintain consistent moisture levels.
Grate zucchini using medium-sized holes to prevent the batter from becoming too mushy or too coarse.
Ensure eggs and yogurt are at room temperature to avoid breaking the emulsion when mixing with oil.
Rub lemon zest into sugar before mixing to release aromatic oils and deepen the citrus flavor profile.
Store the cake in an airtight container at room temperature for two days, then refrigerate to maintain freshness.

Prep Time: 15 mins
Cook Time: 42 mins
Category: Dessert
Method: Baking
Cuisine: American