This Paleo Lemon Zucchini Coffee Cake is tender, moist, and has the best crumb topping! It's gluten free, dairy free, and is sure to become a new favorite!
This coffee cake was the result of a lot of baking fails. I was trying to make some nut free lemon muffins and it just wasn't working. I finally decided to make them with almond flour and they came out so delicious, but they weren't very pretty. That's when I decided they needed a crumb topping and why not just make it a coffee cake. So finally I made it again as a coffee cake and not only is the flavor and texture perfect, it is also pretty.
Coffee cakes are a favorite of mine to make and I know you all love them because they are always so popular. I think it's the idea of cake for breakfast and definitely the crumb topping that everybody loves. Since I always get this question, there is no actual coffee in the cake. It is meant to be served along side coffee.
Tips for the best cake
This cake is easy to make even though there are a couple layers. I highly suggest a good zester and juicer for the lemons. They're inexpensive and make the job so much easier.
Just a simple box grater is all you need for the zucchini. I use the larger side and don't peel the zucchini first. Also, it doesn't get squeezed because that extra moisture is what helps keep the cake so tasty. I know the ingredient list looks a little long, but it's a lot of repeat ingredients for the different layers.
Naturally sweetened cake
It's not an overly sweet cake, but still sweet enough to be a treat. Honey is the only sweetener for the cake and the crumb topping has a little coconut sugar. The glaze consists of coconut butter (not oil), honey, and lemon juice for another layer of lemon flavor. If you are a lemon lover then this is the cake for you!
You will love this bright, flavorful lemon zucchini cake! The perfect use of all that summer zucchini and so so delicious! Here are my other coffee cakes that you will love:
- Paleo Blueberry Coffee Cake
- Orange Cinnamon Roll Coffee Cake (paleo)
- Paleo Pumpkin Coffee Cake
- Raspberry Coffee Cake (paleo)
- Paleo Cinnamon Roll Coffee Cake
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Lemon Zucchini Coffee Cake
Ingredients
Crumb Topping
- 1 cup almond flour
- ¼ cup coconut sugar
- 3 ½ tablespoons ghee room temperature
Cake
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup melted ghee
- 2 large eggs
- ¼ cup honey
- 2 lemons zested and juiced, about ½ cup juice
- 1 cup packed shredded zucchini
Glaze
- ¼ cup coconut butter melted
- 2 tablespoons honey
- 1 teaspoon vanilla
- 3 tablespoons lemon juice
Instructions
- Preheat the oven to 325° and line a 8x8 square baking pan with parchment paper. Set aside.
- Made the crumb topping. In a medium bowl, combine the almond flour, coconut sugar and ghee until well mixed. I find that my (clean) hands are the best way to do this. Mixture should be crumbly, but hold together when squeezed. Set aside.
- Make the cake. In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. In a medium bowl combine ghee, eggs, honey, and the lemon zest and juice. Add the wet mixture to the dry mixture and stir until fully combined. Add in the zucchini and stir again.
- Pour mixture into prepared pan and spread evenly. Top with crumb mixture, covering the top as evenly as possible. Bake 40-43 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Make the glaze. In a small bowl, combine coconut butter, honey, vanilla, and lemon juice. Mix well and drizzle over cake. If the cake is warm it make melt a little.
- Store leftover cake in the fridge after 48 hours.
Donna says
Made this yesterday for Easter morning but couldn’t wait! So moist and delicious. 😋
Jessica DeMay says
Thanks for making it, Donna!
Katie says
Y'all it's heaven!!! The batter is so fluffy and the cake after baking is like a cloud. The texture is so light. I added a lot more zucchini then the recipe called for just cause I like the flavor I was not disappointed! Yum yum yum!
Jessica DeMay says
Thanks, Katie! I'm so glad you like it!
Andrea says
Can I make it not paleo? Use regular flour and butter instead of ghee and coconut butter?
Jessica DeMay says
Hi Andrea- I can't guarantee the same results because almond flour is much different than ap flour. And butter isn't a replacement for coconut butter. You could do powdered sugar and water for the glaze. Hope that helps.
Pam says
Can you use real butter in place of coconut butter?
Jessica DeMay says
Hi Pam- no, unfortunately that won't work. Coconut butter is more like a nut butter, not actual butter. It's unsweetened coconut blended until smooth. You can leave it off if you can't find it.
Amanda Rogers says
Can I use all almond flour instead of coconut flour?
Jessica DeMay says
Hi Amanda- the mixture of the two provides the best texture and structure. Using all almond flour will work, but it may be more crumbly. I'd use an additional 1/2 cup if you're going to try that. Enjoy!
Carol says
This is one of the best lemon desserts I have made. Zucchini is out of season so I used apple sauce. Excellent
Jessica DeMay says
Thanks, Carol! I'm so glad you like it!
Laurie says
Wow! Wow! Wow! This looks and sounds incredible! I love your pumpkin coffee cake and can’t wait to try this one. Will report back on the results.
Lisa says
What could I sub the coconut butter with?
Jessica DeMay says
Hi Lisa- there is not a substitute. Coconut butter is unique in the fact that it hardens and is very similar to a powdered sugar glaze. You can leave it off if you're working around an allergy.
Shelley Flood says
How would you suggest I sub frozen zucchini for the fresh? My zucchini is not ready yet this season, but I have some frozen. Thank you for the delicious-sounding recipe! I've tried many of your recipes and my whole family and I have loved them all.
Jessica DeMay says
Hi Shelley- I'm not super familiar with frozen zucchini, but I'm guessing it holds a lot of water. So just squeeze it to the point to a regular one- if that makes sense. Don't squeeze it so hard that there's no moisture left since some of that is needed, but I think it would be too much without some squeezing. Hope that helps and I hope you try it. Thanks for trying my other recipes- I'm so glad you and your family enjoy them!
patricia says
Do you think that coconut oil will work instead of the ghee? Thanks.
Jessica DeMay says
Hi Patricia- yes, that will work! Enjoy!