Easy Crockpot Creamed Corn Recipe
There’s nothing quite like the smell of freshly baked coffee cake wafting through the house on a lazy weekend morning. I remember helping my grandma stir this batter, the tiny bits of zucchini and walnut floating in a golden swirl. It’s funny how a simple recipe can evoke so many memories—things like her laughter, the sound of rain tapping against the kitchen window, and that warm feeling of family togetherness. This zucchini walnut coffee cake has become a staple in my household, especially because it’s surprisingly easy to make and secretly healthy (shh, I won’t tell anyone if you don’t!). Honestly, I always do this when I need a cozy breakfast or an afternoon treat that feels indulgent but isn’t loaded with extra sugar. The best part? It disappears in minutes at my house, and my kids ask for this all the time. Trust me, once you’ve tried it, it’ll become one of your go-to recipes too—perfect for whenever you’re craving something sweet, savory, or just plain comforting.
What is Zucchini Walnut Coffee Cake?
Think of this zucchini walnut coffee cake as a lovely mash-up of a quick bread and a classic coffee cake. It’s essentially a moist, tender cake that’s sneakily packed with shredded zucchini—kind of like getting an extra veggie in a comforting dessert. The name “coffee cake” comes from its role as a daytime treat that you might enjoy with a cup of coffee or tea, but honestly, it’s versatile enough for breakfast, brunch, or even a late-night snack. Its crumbly topping gives it a jazzy, crunchy edge, while the moist interior keeps you coming back for second helpings. The walnuts add a nice, earthy crunch, and if you’re feeling adventurous, a drizzle of glaze or a dusting of powdered sugar on top makes it look so pretty on the plate. Think of it as a cozy hug in cake form—something you turn to when you need a little comfort or a quick crowd-pleaser.
Why you’ll love this recipe?
What I love most about this zucchini walnut coffee cake is how effortlessly delicious it is—seriously, it feels almost like cheating how simple the ingredients are. The flavor profile? Oh, it’s just the right balance of sweetness and nuttiness, with that subtle zucchini flavor that’s barely there but keeps the cake super moist. Plus, the walnuts give it a wonderful textural contrast that keeps each bite interesting. This recipe is a lifesaver on busy nights when I want something homemade but don’t want to spend hours in the kitchen. Because it’s so straightforward, I usually have everything I need already in my pantry and fridge—bananas, zucchini, walnuts, and pantry staples like flour and sugar. And here’s a little secret: I tested this with almond milk once, and it made it even creamier—trust me on this one. It’s versatile too! You can switch up the walnuts for pecans or add a handful of chocolate chips if you’re feeling indulgent. What’s more, this cake is budget-friendly, making it perfect for feeding the family or a last-minute gathering. Honestly, it’s one of those recipes that just makes life sweeter, without any fuss at all.
How do you make Zucchini Walnut Cake?
Quick Overview
This zucchini walnut coffee cake is a breeze to put together—a simple batter filled with shredded zucchini and chopped walnuts gets layered with a streusel topping and baked until golden. I love how forgiving the process is; you just mix the wet ingredients, add in the dry, fold in the zucchini and walnuts, then pop it in the oven. The magic happens while it bakes, filling your home with that warm, cinnamon-spiced aroma. Once it’s out of the oven, a quick glaze transforms it into a showstopper, but honestly, even plain it’s delightful. This method is your ticket to a moist, flavorful cake that feels indulgent but is really quite straightforward. Plus, I’ve found that resting it for just a few minutes makes slicing so much easier—nobody wants a crumbly mess when serving a crowd or family.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or gluten-free blend if you like)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 2 large eggs
– 1/2 cup vegetable oil (or melted coconut oil)
– 1 teaspoon vanilla extract
– 1 cup grated zucchini (squeeze out excess moisture)
– 1/2 cup chopped walnuts (plus extra for topping)
For the Filling:
– 1/3 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/2 cup chopped walnuts
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk (dairy or plant-based)
– 1/2 teaspoon vanilla extract
– Optional: a splash of lemon juice for brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (180°C). Line a 9-inch square pan or round cake pan with parchment paper or grease it well with butter or non-stick spray. This makes removal so much easier and keeps your cake from sticking—trust me, parchment is your friend here. If you’re using a glass baking dish, be mindful that it might bake a little differently—keep an eye on the timing.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mixing the dry ingredients first helps avoid clumps and makes sure everything is evenly distributed. I always do this step first—makes me feel organized and keeps the batter smooth later on.
Step 3: Mix Wet Ingredients
In another bowl, beat the eggs lightly, then add the oil and vanilla. Whisk until well combined. If your eggs are at room temp, this process is even easier. I sometimes pop my eggs in warm water for a few minutes before cracking—especially during colder months—the batter just comes together more smoothly that way.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold with a spatula. Don’t overmix—just until it’s just combined. Overmixing can make the cake dense, and we want light and fluffy here. Add the grated zucchini and chopped walnuts last, folding carefully so they’re evenly distributed without overworking the batter.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, and chopped walnuts in a small bowl. This topping adds that perfect crumbly texture and warmth. Feel free to add a pinch of nutmeg or even a dash of allspice if you love a spicy kick. Sometimes I sprinkle a few extra walnuts on top of the batter just before baking for a little crunch.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Sprinkle half of the cinnamon-sugar-walnut mixture over this layer. Repeat with the remaining batter and filling, then use a butter knife or skewer to gently swirl the layers together—creating a marbled effect. It’s like getting an inside surprise in every bite, and it looks so pretty when sliced.
Step 7: Bake
Pop it into your preheated oven and bake for about 40-45 minutes. You know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep an eye on the edges—they should be golden brown, and the house will smell incredible. If your oven runs hot, start checking around the 38-minute mark.
Step 8: Cool & Glaze
Let the cake sit in the pan for about 10 minutes, then transfer it to a wire rack or serve straight from the pan if you’re in a rush. If you’re glazing, mix the powdered sugar with milk and vanilla until smooth—add a splash more milk if it’s too thick, or a little more powdered sugar if it’s runny. Drizzle it over the slightly warm cake so it sets with that shiny, pretty finish. I love glazing mine just before serving—it feels extra special that way.
Step 9: Slice & Serve
Use a sharp serrated knife for clean slices, especially if your cake is slightly warm. Wait a few minutes to allow the glaze to set and the flavors to meld. This cake is amazing warm or at room temperature. I like to serve it on a simple plate with a cup of coffee or a cold glass of milk—whatever suits the mood. It’s perfect for breakfast too, especially when topped with a dollop of whipped cream or a smear of butter. Honestly, it’s quite versatile and always a crowd-pleaser—my secret weapon for mornings or cozy afternoons.
What to Serve It With
This zucchini walnut coffee cake is like a blank canvas—serve it as is or jazz it up! For breakfast, pair it with a strong cup of coffee, a latte, or even a spiced chai. I often sprinkle a little cinnamon sugar on top before baking for extra flavor—my kids love it that way. When hosting brunch, I like to set out a platter with fresh fruit, perhaps some Greek yogurt on the side, and a big pot of coffee or herbal tea. It’s great because it holds up well at room temperature, making it perfect for a make-ahead item. As a dessert, a scoop of vanilla ice cream or a drizzle of caramel sauce takes it to the next level. At family gatherings, I sometimes add a handful of chocolate chips and serve it warm with a dusting of powdered sugar. No matter what, this cake feels like a warm hug—comforting, familiar, and just fancy enough to impress.
Top Tips for Perfecting Your Zucchini Walnut Coffee Cake
Over the years, I’ve picked up a few tricks that really make a difference in turning this from good to downright irresistible. First, make sure to squeeze out as much excess moisture as possible from your grated zucchini—wet zucchini can make the batter too loose, and you might end up with a soggy bottom. I actually wrap mine in a clean dish towel and press out the moisture; it only takes a minute and keeps the cake light and fluffy. When mixing the wet and dry ingredients, be gentle—overmixing is the enemy since it develops gluten and makes the cake dense. If you want a slightly richer flavor, substitute half of the vegetable oil with melted butter or coconut oil—yum! For the swirl pattern, I like to use a toothpick or skewer to create more intricate designs, but a simple marble effect works beautifully too. Want to mix it up? Try adding a teaspoon of orange zest or a handful of dried cranberries for extra flavor zing. I’ve also done this with whole wheat flour, and while the texture is slightly denser, it’s still utterly delicious. Baking is all about trust and taste, so don’t be afraid to make it your own. Keep an eye on the baking time—every oven is different, and I’ve learned to start checking 5 minutes early to avoid overbaking. If the top gets too dark, loosely cover with foil for the remaining minutes.
Storing and Reheating Tips
This cake keeps well for a couple of days at room temperature under a loose cover—just don’t leave it in direct sunlight or in humid conditions. I usually slice it and store leftovers in an airtight container or wrap slices tightly with plastic wrap—makes for quick snacks later. If you want to keep it longer, pop it into the fridge. It’s still moist and delicious—it actually gets more flavorful as it rests. To reheat, microwave a slice for about 20 seconds or warm it gently in the oven at 300°F (150°C) for 10 minutes. Be careful not to overheat so it doesn’t dry out. If you add glaze, it’s best to do that just before serving so it stays shiny and fresh. For freezing, tightly wrap individual slices with plastic wrap then foil—they’ll keep for up to 3 months. Thaw at room temperature or heat gently. If you’re worried about sogginess, reheat and then sprinkle a little powdered sugar or fresh walnuts on top for that just-baked feel.
Frequently Asked Questions
Final Thoughts
This zucchini walnut coffee cake has really become a family favorite—I love how versatile and forgiving it is, and how it always seems to brighten up a day, no matter the occasion. It’s one of those recipes I’ve made countless times, tweaking here and there until I got it just right. The combination of moist zucchini, crunchy walnuts, and that warm cinnamon-sugar swirl makes each bite feel special. Plus, the fact that you can customize it so easily—adding chocolate, citrus, or dried fruit—means it’s perfect for all seasons and moods. If you’re looking for a simple, crowd-pleasing dessert or an unexpected breakfast treat, give this a try. I promise it won’t disappoint. I’d love to hear how yours turns out—drop a comment below or share your own variations. Happy baking, and may your kitchen always smell this good!
creamed corn
Ingredients
Method
- Combine all ingredients in a pot over medium heat. Stir frequently until the cream cheese is completely melted and the mixture is heated through, about 10 minutes.
- Reduce heat to low and simmer for an additional 10 minutes, stirring occasionally. Serve warm.
