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.