Easy Crockpot Creamed Corn Recipe
If there’s one thing I’ve learned from years of baking in my little kitchen, it’s that a good coffee cake can turn an ordinary morning into something special. I still remember waking up to the smell of cinnamon and vanilla wafting through the house when my grandma used to bake her famous zucchini coffee cake. It’s like a warm hug, with a tender crumb, sweet swirls, and just enough zucchini to make you feel healthy while indulging in something delicious. Honestly, it’s hard to beat the smell alone—my kids ask for this all the time and often sneak bites before it’s even cooled! I tested this with a sprinkle of almond flour, and I swear it made it even creamier—trust me on that one. This recipe’s a lifesaver on busy mornings, or when I want to impress friends with a homemade treat that looks fancy but is surprisingly easy. The best part? It’s a great way to use up those zucchinis growing like crazy in the garden, and it never fails to bring smiles to my table.
What is Zucchini Swirl Coffee Cake?
Think of this as a cozy, sweet coffee cake with a surprise inside—shredded zucchini. It’s essentially a moist, tender cake layered with a cinnamon-sugar swirl, topped with a glossy glaze. The name “coffee cake” can be a little misleading—there’s no coffee in the batter, but it’s perfectly suited for enjoying with a hot cup of morning brew or tea. Its roots trace back to those comforting bakeries where the smell of cinnamon and vanilla makes everyone’s stomach rumble. My version is inspired by old family recipes but with a little modern twist—adding grated zucchini makes it incredibly moist and subtly nutritious. It’s the kind of dessert or breakfast that’s equally at home on a casual weekend brunch table or wrapped up nicely in a napkin for an afternoon snack. The best part? Each slice not only tastes amazing but also packs a veggie punch that’s barely noticeable—just enough to satisfy your healthy side without sacrificing flavor!
Why you’ll love this recipe?
What I love most about this zucchini swirl coffee cake is how versatile and forgiving it is. The flavor profile is a cozy combination of cinnamon, vanilla, and that gentle earthiness of zucchini—sweet but not too sweet, tender but with a slight chew from the swirls. It’s like a hug in every bite. Plus, it’s honestly so easy to make. I always do this when I want something homemade but don’t want to fuss over complicated steps. Just mix, layer, bake, and you’re done. Budget-wise, it’s a winner—the ingredients are simple pantry staples like flour, sugar, eggs, and of course, zucchinis that grow like weeds in my garden! I’ve also played around with different fillings—sometimes I add chopped walnuts or raisins for extra texture. This cake is super adaptable, which is why I keep coming back to it. Whether it’s for breakfast, a brunch, or an impromptu dessert, it hits the spot every single time. And I promise, once you make it, your house will smell like a cinnamon bakery—pure happiness.
How do I make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake is as simple as mixing a few basic ingredients into a soft batter, layering in a flavorful cinnamon-sugar filling, swirling it through the batter, then baking to golden perfection. The trick is in the swirling—don’t overmix—that creates beautiful marbled patterns that are as pretty as they are delicious. It’s a one-bowl sort of deal, making cleanup a breeze. After baking, a quick glaze drizzled on top adds just the right touch of sweetness. Honestly, I’ve made this countless times, and it’s always a hit. The key is patience—letting it cool a bit before slicing ensures tidy pieces, but I usually cheat and sneak a warm piece right out of the oven.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or a mix of gluten-free flours if you prefer)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk (or almond milk for a dairy-free version)
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
For the Filling:
– 1/2 cup packed brown sugar
– 1 tbsp ground cinnamon
– 1 cup shredded zucchini (squeeze out excess moisture, don’t skip this step!)
For the Glaze:
– 1 cup powdered sugar
– 2-3 tbsp milk (or more, for desired drizzle consistency)
– 1/2 tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch round cake pan or a loaf pan thoroughly with butter or non-stick spray. Line the bottom with parchment if you love a super-easy release. I always do this, especially with more delicate cakes—makes slicing SO much easier!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if you’re using it in the batter. This ensures everything gets evenly distributed. It’s so satisfying to see how the flour and spices bloom with just a quick whisk!
Step 3: Mix Wet Ingredients
In a separate bowl, beat the softened butter and sugar until it’s light and fluffy—about 2-3 minutes. Add eggs one at a time, mixing well after each. Then, pour in vanilla and milk, mixing gently. The mixture should look smooth and slightly runny but not too thin—think pancake batter consistency.
Step 4: Combine
Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix—this is crucial for that tender crumb. A few lumps are okay; they’ll bake out!
Step 5: Prepare Filling
Mix the brown sugar and cinnamon in a small bowl. Gently squeeze the shredded zucchini to remove excess moisture—this step is key to avoiding a soggy cake. If you want, you can fold in a handful of chopped nuts or raisins here for extra flavor and texture.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Sprinkle half the cinnamon-sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle with the rest of the filling. Using a knife or a skewer, swirl through the batter gently—don’t overdo it, just enough to create pretty marbled streaks.
Step 7: Bake
Pop it into the oven and bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. If it starts browning too quickly, tent it with foil. The smell during baking is heavenly—a true sign you’re doing something right!
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes before transferring to a wire rack. Once mostly cool, drizzle your glaze over the top—this adds a lovely sweetness and shine. Trust me, don’t skip the glaze; it’s the cherry on top!
Step 9: Slice & Serve
Use a sharp knife to cut clean slices, and serve warm or at room temperature. I love a big chunk with a dollop of whipped cream or a side of fresh berries. This cake looks pretty on a plate, with those marbled swirls catching the light and inviting everyone to dig in.
What to Serve It With
This zucchini swirl coffee cake is pretty versatile. For breakfast, serve it alongside fresh fruit—think berries or banana slices—and a hot cup of coffee or tea. When I have friends over for brunch, I like to add some lemon zest to the glaze for a bright twist, maybe sprinkle a little powdered sugar on top for looks. As a dessert, it’s perfect plain or with a scoop of vanilla ice cream. My kids ask for this all the time—especially when I surprise them with a warm slice fresh out of the oven. And honestly, it’s just as good cold, so I often store leftovers in an airtight container for afternoon snacking. I’ve even taken slices to picnics—they hold up surprisingly well. The subtle zucchini flavor makes it appealing even to veggie skeptics, and the cinnamon-sugar swirl is certainly a crowd-pleaser. Truly, this recipe has become a household favorite.
Top Tips for Perfecting Your Zucchini Swirl Coffee Cake
Getting this cake just right takes a couple of little tricks I’ve learned over the years. First, when you shred your zucchinis, be sure to squeeze out as much excess moisture as possible—the wetter the zucchini, the denser the cake can get. I like to use a clean tea towel or a paper towel to press out the water; this simple step makes a big difference. When mixing the batter, resist the temptation to overmix; it can lead to a dense crumb. Instead, fold gently until just combined—you want the batter to stay fluffy. For the swirl, I find that using a skewer or chopstick makes it easier to create a marbled pattern without overmixing into the batter. You can experiment with the filling—try swapping cinnamon for cardamom or adding chopped walnuts for crunch—that’s part of the fun! Baking times can vary depending on your oven, so start checking around the 45-minute mark. If the top starts to browning too quickly, tent it with foil. When it’s done, let it cool completely before glazing; this prevents the glaze from melting right off. Lastly, if you like a richer glaze, mix in a bit of cream cheese or a splash of lemon juice—it gives a nice tang that balances the sweetness.
Honestly, I’ve tested so many tweaks, and what I’ve found works best is sticking to simple ingredients and patience. This cake, in all its cozy glory, just gets better over time, and it’s always so satisfying to see how a few humble zucchinis can turn into a show-stopping treat.
Storing and Reheating Tips
This cake keeps well for a couple of days at room temperature if covered tightly with foil or a cake dome. I recommend slicing only what you plan to eat that day, as leftover slices tend to dry out a bit if exposed too long. For longer storage, popping it in an airtight container in the fridge works beautifully—just bring it to room temp or warm it slightly in the microwave before serving. Freezing slices is also an option; just wrap individual pieces tightly with plastic wrap and store in a freezer bag. They’ll last about 2-3 months this way. To reheat, a quick 20-second zap in the microwave warms it nicely without making it gummy. If you add the glaze after reheating, it’ll look fresh and inviting every time. I’ve learned that a gentle reheating preserves the moist, tender crumb, and since the flavors deepen overnight, I often think it tastes even better the next day.
Frequently Asked Questions
Final Thoughts
This zucchini swirl coffee cake has become a staple in my baking repertoire. It’s one of those recipes that never gets old—every time I bake it, I think about how far I’ve come with my baking skills and how much joy a simple cake can bring to my family. It’s moist, flavorful, and surprisingly easy to make. The zucchini keeps it tender without overpowering the pastry’s cinnamon-sugar goodness. Plus, it’s a sneaky way to get the kids to eat their vegetables—shh, don’t tell! Whether it’s a lazy weekend breakfast or an ‘I need to bring something sweet’ moment, this cake is always a hit. I love experimenting with toppings and fillings, but the classics—glaze, cinnamon swirl—are truly unbeatable. I hope you give it a try and enjoy making it as much as I do. And hey, don’t forget to leave a comment or share a photo of your own — I’d love to see your creations. Happy baking and sweet memories!
creamed corn
Ingredients
Method
- Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and ensure the cream cheese has melted into the sauce.
- The finished corn will hold nicely on low or warm for another hour or two. Enjoy!
