Easy Slow Cooker Ziti Recipe
There’s just something about baking with zucchini that makes me nostalgic—it’s like a secret ingredient promising moistness and richness, yet sneaking in a veggie without anyone noticing! I remember my grandma making her famous zucchini bread, the smell filling the house, kids sneaking bites straight from the pan. Over the years, I’ve played around with that idea and came up with this zucchini spice cake that’s become a family favorite. It’s effortlessly cozy, with warm cinnamon, allspice, and that little surprise swirl of tangy cream cheese. Honestly, this one’s a lifesaver on busy nights when I need a dessert that looks fancy but takes half the effort. Plus, it’s secretly healthy enough to justify a second slice—don’t tell my kids! If you love desserts that taste decadent but are actually pretty simple, trust me on this one, you’re going to want to keep this recipe close. It’s a guaranteed hit at my house, and I bet it will be in yours too.
What is Zucchini Spice Cake?
Let’s talk about what makes this zucchini spice cake so special. Think of it as a cross between a cozy coffee cake and a carrot cake, but better because it’s super moist and packed with warm spices. It’s essentially a quick, one-pan cake that uses shredded zucchini—yes, zucchini!—to keep everything tender and light. The name isn’t fancy; I just call it what it is: a cake that sneaks in some veggies, yet feels like pure comfort food. The spice blend is a mix of cinnamon, nutmeg, and a pinch of allspice, giving it that autumnal warmth we all crave. I love that it’s versatile—you can serve it for breakfast with a dollop of yogurt, or as a sweet treat after dinner. It’s so simple, and yet, every bite makes me feel like I’m wrapped in a warm blanket. Plus, because of the zucchini, it stays fresh for days—no weird dryness that you get with some other cakes.
Why you’ll love this recipe?
Honestly, what I love most about this zucchini spice cake is how foolproof it is—you don’t need fancy equipment or a ton of ingredients. Just mix, layer, bake, and enjoy. The smell alone when it’s baking is enough to bring everyone running into the kitchen—trust me, I’ve tested this with friends, and their noses always give them away! The flavor? It’s like fall in cake form—warm cinnamon aroma with hints of clove and nutmeg, balanced by the slight tang of cream cheese swirled throughout. The texture is what seals the deal—super moist and tender with a little chew from the shredded zucchini. What’s more, it’s budget-friendly too—most of the ingredients are staples in my pantry. And did I mention how versatile it is? My kids actually ask for this all the time, and I’ve served it at brunch, casual get-togethers, and even as a last-minute dessert when friends drop by unannounced. Seriously, it’s become a go-to for cozy weekends and busy weekdays alike. Plus, since you can sneak in that veggie for the little ones, it’s a win all around!
How do you make Zucchini Spice Cake?
Quick Overview
This cake is basically a one-bowl wonder—mix your dry ingredients, mix your wet ingredients, combine gently, layer in the filling, and bake. The secret is in not overmixing and in tossing the shredded zucchini with a little lemon juice beforehand to keep it bright and prevent excess moisture. The cream cheese swirl takes just a few minutes to whip up, and the entire process from start to finish takes less than an hour. It’s perfect for when you want to impress without spending hours in the kitchen. Plus, the batter is so forgiving—skipping a step or swapping out spices won’t ruin the whole thing. That’s what I love most—this cake is adaptable, cozy, and most importantly, delicious.
Ingredients
For the Main Batter:
– 1 ½ cups all-purpose flour (I like unbleached for a richer flavor)
– 1 cup granulated sugar (can cut down a little if you prefer less sweetness)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground allspice
– ½ teaspoon salt
– ½ cup vegetable oil (or applesauce for a healthier twist)
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded zucchini (squeeze out excess moisture, I do this with a clean dish towel)
For the Filling:
– 4 oz cream cheese, softened
– ¼ cup powdered sugar
– ½ teaspoon vanilla
*(Optional: a pinch of lemon zest for brightness)*
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk (or lemon juice for zing)
– A splash of vanilla (if you like)
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 line it with parchment paper—they stick less that way. I always do this early so I don’t forget. You want to make sure the pan is ready because this cake bakes quickly, and you don’t want to scramble to prep once the batter is mixed.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt. This step is important because it evenly distributes everything—trust me, I once forgot to mix the spices; the first slice had uneven flavor. Plus, it helps produce a light, airy texture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, oil, and vanilla until smooth. I like to crack my eggs into a small cup first—it prevents shell mishaps, especially if your eggs are cold. When combined, they should look slightly creamy and well blended. If your eggs are at room temp, this step’s even easier.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently fold it together using a spatula—don’t overmix! You want just combined batter with a few lumps. Overmixing tends to make the cake dense, and nobody wants that.
Step 5: Prepare Filling
In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. If you want a little extra flavor, add some lemon zest or a pinch of cinnamon here. Set aside—it’s your cheesy surprise inside!
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Drop spoonfuls of the cream cheese over the batter, then cover with the remaining batter. Use a knife or toothpick to swirl the cream cheese into the batter—no need for perfect patterns. Just a few gentle swirls will give a beautiful marbled effect.
Step 7: Bake
Pop it into the oven and bake for about 40-45 minutes. Check doneness with a toothpick inserted in the center; it should come out clean, with just a few moist crumbs. Every oven is different, so start checking around 40 minutes. If the top is browning too fast, tent it with foil. Patience is key here—to avoid dry edges, watch carefully, especially towards the end.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes, then transfer to a wire rack. Once completely cooled, drizzle with your lemon glaze—that brightens the spice and adds an extra zing. If you’re in a rush, skip the glaze or sprinkle powdered sugar on top instead.
Step 9: Slice & Serve
Using a serrated knife, slice gently, adjusting the slices as needed before serving. I love this warm with a cup of tea, or chilled for a sweet afternoon pick-me-up. It’s super pretty on a platter with a few sprigs of mint or a handful of fresh berries. I promise, it’s even better the next day—if it lasts that long!
What to Serve It With
This zucchini spice cake pairs beautifully with a cup of coffee or chai in the morning if you want it as breakfast—and yes, I do it all the time when I need a little comfort first thing! For brunch, serve slices with a dollop of whipped cream and a drizzle of honey, or alongside some fresh fruit like sliced apples or pears. When I’ve had friends over, I like to add a scoop of vanilla ice cream or a side of Greek yogurt for a more indulgent dessert. It’s also lovely with a cup of spiced tea or mulled wine—that warm, spicy drink just takes everything up a notch during chilly evenings. Sometimes I serve it as part of a relaxed weekend brunch with a big pot of coffee, a few plates of cheese, and maybe some homemade scones. Honestly, it’s one of those recipes that makes your house smell like a cinnamon wonderland—perfect for cuddling up on the couch afterward.
Top Tips for Perfecting Your Zucchini Spice Cake
Over the years, I’ve learned a few tricks to take this cake from good to irresistible. First, make sure to squeeze out as much moisture as possible from the zucchini; too much water can make the cake dense or soggy. I usually grate it, then wrap it in a clean dish towel and squeeze all the excess moisture, which keeps the texture just right. When mixing the batter, be gentle—overmixing is the enemy here. I’ve made the mistake of beating it too much and ended up with a heavy crumb. The swirl is my favorite part—the beauty is in the imperfect marbling, so don’t stress if it’s not perfect. Just add dollops of the cream cheese mixture and use a knife to gently twist. If you want to customize, try adding chopped nuts or dried cranberries to the batter for some crunch and sweetness. Tested this with gluten-free flour a few times, and it works with a bit of adjusting—just use a 1:1 swap and expect a slightly denser crumb. Also, keep an eye on baking times—oven temperatures vary, so start checking around the 40-minute mark. When in doubt, stick a toothpick in—if it comes out with moist crumbs, it’s done. And the glaze? I’ve experimented with everything from lemon to vanilla, but a splash of fresh lemon juice makes it pop and balances the spices beautifully. Trust me, making and tweaking this cake is part of the fun—I’ve learned from my mistakes, and now I get nearly perfect slices every time!
Storing and Reheating Tips
This cake stays fresh for about 2-3 days at room temperature wrapped loosely in foil or stored in an airtight container. I find it’s best to keep it covered to prevent it from drying out. If you want to keep it longer, pop it in the fridge—just make sure it’s tightly wrapped, or the zucchini keeps moisture sealed in. In the fridge, it’ll last up to a week and still stay delicious, especially if you reheat a slice for 10-15 seconds in the microwave—just enough to warm the spices and soften the cream cheese swirl. For freezing, wrap slices individually in plastic wrap, then in foil before tossing them into a zip-top bag. They’ll keep well for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, or let it sit at room temp for about 30 minutes. If you’re adding glaze or frosting after freezing, do so when the cake is completely thawed, so it stays nice and fresh. I’ve also had good luck freezing the entire unfrosted cake; just wrap tightly and add your glaze or icing once thawed. Keep in mind, the zucchini keeps this moist, so it’s pretty forgiving—trust me, this cake tastes just as good after a few days or even frozen for a rainy day snack.
Frequently Asked Questions
Final Thoughts
Honestly, this zucchini spice cake has become a little piece of comfort for me—something I turn to whenever I need a cozy, homey treat that doesn’t require hours in the kitchen. It’s moist, full of warm spices, and the cream cheese swirl adds just the right amount of tang. Plus, sneaking in zucchini means I can feel a little less guilty about indulging, especially when I tell myself it’s almost healthy! I love how flexible it is—you can make it ahead, still tastes amazing after a day or two, and it’s a real crowd-pleaser. If you try this, I’d love to hear your own tweaks or secret tips—pretty much every batch I make turns out a little different, and I think that’s part of the fun. So, get your apron on, fill your kitchen with that irresistible cinnamon scent, and enjoy baking something truly special. Happy baking—and I can’t wait to see how yours turns out!
Slow Cooker Ziti
Ingredients
Method
- Spray slow cooker with non-stick cooking spray or use a liner.
- In a large bowl, mix ricotta, eggs, Parmesan, salt, pepper, and Italian seasoning until combined.
- Add half of the marinara sauce to the bottom of the slow cooker. Sprinkle one-third of the sausage on top. Add one-third of the pasta, then dollop with ricotta mixture. Repeat layers, topping with remaining marinara and mozzarella cheese.
- Cover and cook on high for 2 hours and 30 minutes until bubbly and cheesy.
- Sprinkle with additional Parmesan if desired and serve hot.
