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Family-Size Lemon Zucchini Coffee Cake with Simple Oat-Walnut Streusel Pinterest recipe pin

Lemon Zucchini Coffee Cake with Simple Streusel

A tender, citrusy coffee cake featuring grated zucchini for moist crumb and a light oat-walnut streusel — reliable timing for busy family baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini grated (about 2 to 2 1/2 cups), salted and squeezed
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • Zest of 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup sour cream
Streusel
  • 3/4 cup rolled oats
  • 1/3 cup packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter cut into small pieces
  • 1/4 cup chopped walnuts optional
Glaze (optional)
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh lemon juice

Equipment

  • 1 9×13-inch baking pan
  • 1 Box grater or food-processor grating disk
  • 1 Stand mixer or hand mixer
  • 1 Clean kitchen towel for squeezing zucchini

Method
 

Prepare the zucchini and oven
  1. Preheat the oven to 350°F and grease a 9×13-inch pan; grate the zucchini and place it in a bowl, sprinkle with 1/2 teaspoon salt, let sit 10 minutes, then squeeze in a clean towel until damp not dripping.
Make the batter
  1. Cream 1/2 cup softened butter with 1 cup sugar until pale, 2–3 minutes; beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
  2. Whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt; add to the wet ingredients in two additions alternating with 3/4 cup sour cream, beginning and ending with dry ingredients.
  3. Fold in the squeezed zucchini gently until evenly distributed without overmixing.
Streusel and bake
  1. Combine oats, brown sugar, 1/4 cup flour, cinnamon, cold butter, and walnuts in a bowl and rub into coarse crumbs; spread batter into the prepared pan and sprinkle streusel on top.
  2. Bake at 350°F for 40–50 minutes, rotating once at 25 minutes, until a toothpick comes out with a few moist crumbs; tent with foil if top browns too quickly.
Finish
  1. Cool in the pan on a wire rack 15 minutes before slicing. For glaze, whisk powdered sugar with lemon juice and drizzle over slightly cooled cake.

Notes

Always salt and squeeze the grated zucchini to remove excess moisture; use room-temperature eggs and softened butter for a smooth batter; if using a glass pan reduce oven temperature by 25°F and check earlier; cake stores at room temperature 2 days or refrigerated up to 5 days.