Easy Slow Cooker Hawaiian Pork Recipe
Whenever I think back to my childhood summers, I remember my grandma’s kitchen filled with the scent of something sweet baking while the sun poured through the windows. One of my favorite memories? Her zucchini swirl cake. It sounds fancy, but trust me — it’s a humble, cozy treat that’s so much more than just a way to sneak in veggies. I always do this when I want something moist, a little indulgent, but still packed with those comforting flavors that make you feel right at home. My kids ask for this all the time, especially when I’m trying to get rid of the surplus zucchini from my garden. Honestly, the smell alone brings everyone to the kitchen, and it’s gone in minutes! Whether it’s for a quick afternoon snack or a lazy weekend brunch, this is one of those recipes that’s become a real lifesaver on busy nights. Plus, I’ve tested it with almond milk and it actually made it even creamier — I swear, you’ll love it as much as we do!
What is Zucchini Swirl Cake?
Think of zucchini swirl cake as a tender, fruity-spiced loaf with a touch of elegance. It’s essentially a soft cake, almost like a bread, with a generous swirl of cinnamon-sugar filling running through it—like a warm cinnamon roll baked into a cake. The name might sound fancy, but it’s just a fun way of describing that gorgeous marbling, which makes each slice look like a little work of art. The zucchini itself acts like a secret ingredient, lending moisture and richness without overpowering the flavor. It’s kind of like a cross between a quick bread and a coffee cake — perfect for breakfast, brunch, or a cozy afternoon treat. Who knew sneaking in veggies could be so delicious? It’s also a great way to sneak some extra nutrition into your kids’ day without them even realizing it!
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how simplicity meets indulgence. You get this incredible moistness from the zucchini, which just melts in your mouth, and the cinnamon-sugar swirl adds that irresistible cozy flavor. It’s a real crowd-pleaser; I’ve made it countless times for family brunches, potlucks, and even Sunday mornings when I want something special but don’t want to fuss in the kitchen. The recipe is so forgiving—you can swap out ingredients, add walnuts or chocolate chips if you’re feeling adventurous, and it still turns out beautifully every single time. It’s also budget-friendly; almost everything comes from my pantry or garden! Plus, the best part? It’s incredibly versatile. When I want to switch things up, I sometimes add a splash of vanilla extract or a spoonful of brown sugar instead of white. This recipe isn’t just a treat — it’s a little piece of comfort that I keep coming back to.
How do I make Zucchini Swirl Cake?
Quick Overview
This recipe comes together in one bowl (mostly), making it perfect for busy mornings or when you’re craving something sweet fast. The batter is just a few simple ingredients mixed until smooth, then layered into a prepared pan with a cinnamon-sugar filling swirled in. Pop it into a warm oven, and within about 50 minutes, you’re greeted with a golden, fragrant cake that’s moist, spicy, and just right. The swirl pattern is what makes it so pretty—trust me, even if you’re new to baking, you’ll love how it looks when you slice it open. It’s a simple process, but the result feels like something from a bakery, and nobody has to know it’s basically just a comfy homemade loaf.
Ingredients
For the Main Batter:
- 2 cups grated zucchini (squeeze out excess moisture — yes, really!)
- 1 1/2 cups all-purpose flour (I often use unbleached for a healthier touch)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional, but it really adds depth)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (for a richer flavor)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs (or flax eggs for plant-based)
- 1 teaspoon vanilla extract
For the Filling:
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
For the Glaze (Optional but highly recommended!):
- 1 cup powdered sugar
- 2-3 tablespoons milk (or almond milk)
- A dash of vanilla or almond extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray and line it with parchment paper if you like for easy removal. This helps prevent sticking and keeps your slices perfect. I always do this early so I’m not rushing later!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures everything is evenly distributed, which is key for a light, even crumb. It’s a simple step but makes a world of difference in your final texture.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the granulated sugar, brown sugar, eggs, oil, and vanilla. Whisk until well blended, and the mixture looks slightly fluffy. I tested with almond milk once, and let me tell you — it made the batter even creamier! Just make sure everything’s at room temperature so it all blends smoothly.
Step 4: Combine
Pour the wet mixture into the dry ingredients and gently fold until just combined. Don’t overmix here, or your cake might turn dense. A few lumps are totally okay. Now, fold in the grated zucchini — it should look kind of chunky, but moist.
Step 5: Prepare Filling
Mix together the brown sugar and cinnamon for the swirl. It’s so simple but makes this cake special. If you’re feeling fancy, add chopped nuts or chocolate chips to the filling — we often do that for extra fun!
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. Sprinkle half the cinnamon-sugar filling on top, then add the rest of the batter and spread smoothly. Now, sprinkle the remaining cinnamon-sugar mixture on top. Using a thin knife or skewer, gently swirl the layers just a few times — not too much or it’ll turn muddy, just enough to create those beautiful marbled patterns.
Step 7: Bake
Pop the cake into the oven and bake for around 50-55 minutes. Check if it’s done by inserting a toothpick into the center — if it comes out clean, you’re good! Every oven is different, so start checking at 45 minutes if you’re unsure.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. If you’re glazing, mix the powdered sugar with milk and vanilla until smooth, then drizzle over the cooled cake. The glaze adds just the right amount of extra sweetness and a pretty, glossy finish.
Step 9: Slice & Serve
Slice it when it’s just cooled — this prevents tearing and keeps everything neat. I love serving warm, but it’s just as delicious at room temp. If you want to make it extra special, add a dollop of whipped cream or a side of fresh berries. It’s wonderful either way!
What to Serve It With
This zucchini swirl cake is super versatile. For breakfast, sliced warm with a strong cup of coffee or tea is divine — it’s like a comforting morning hug. For brunch, I like serving it with fresh fruit and a splash of cream, maybe some yogurt on the side. It also makes a charming dessert — cut thick slices and serve with vanilla ice cream or a drizzle of caramel. My family loves it as a casual snack, especially with a glass of milk or almond latte. I’ve even packed slices into lunchboxes for a sweet surprise. Honestly, I always keep a loaf in the fridge — it’s just so handy and tastes amazing the next day, especially toasted!
Top Tips for Perfecting Your Zucchini Swirl Cake
Over the years, I’ve learned a few tricks to make this cake turn out perfectly every time. First, make sure to squeeze out all the excess moisture from your zucchini after grating — a soggy batter won’t bake up as nicely, and you’ll get a gummy texture. I keep a clean towel handy and press out the moisture until it’s fairly dry. When mixing the wet ingredients, I’ve tested both with room temperature and slightly colder eggs; honestly, room temp eggs blend easier and give a fluffier crumb, but I’ve successfully used cold eggs in a pinch.
For the swirl, I’ve found that a light touch works best. Don’t overmix once you add the swirl layer — that can muddy the pattern and make the cake dense. Use a skewer or chopstick to gently drag through the batter, creating a marbled effect. For flavor variation, I like to sprinkle chopped walnuts or dark chocolate chips into the filling; it’s a nice surprise in each bite.
If your oven runs hot, consider lowering the temperature slightly or covering the top with foil if it’s browning too quickly. I’ve also experimented with different flours — I tested oat flour and gluten-free blends, but the all-purpose flour still gives me the best texture. As for glazing, I suggest adding the glaze just before serving — it melts into the cake beautifully and keeps it moist.
This recipe is forgiving and adaptable, but I highly recommend not skipping the zucchini’s moisture squeeze. That’s the secret to a moist, cheery crumb. Just trust the process, and don’t overthink the swirling—once you get the hang of it, it’s almost meditational.
Storing and Reheating Tips
This cake stays fresh for about 2-3 days at room temperature if kept wrapped tightly in foil or stored in an airtight container. I usually slice it first and then cover it, so it’s ready for any moment’s craving. If you want to keep it longer, pop it in a refrigerator, wrapped well—any longer than 4 days, and it might start to dry out. I recommend slicing and thawing individual pieces if you’re storing in the fridge or freezer, especially if you want to enjoy it over a week or more.
In the freezer? Wrap the whole loaf in plastic wrap, then foil and store up to 3 months. To reheat, pop a slice in the microwave for about 20 seconds, or toast it lightly. If you added a glaze, wait to do that until serving for maximum freshness. I’ve learned that the secret is not to leave it out uncovered for too long, as the moisture can escape, and you’ll lose that lovely softness. For best results, I reheat a slice covered with a damp paper towel — it helps keep the cake moist and the glaze shiny.
Frequently Asked Questions
Final Thoughts
This zucchini swirl cake is one of those recipes I keep coming back to because it’s simple, versatile, and downright comforting. It’s perfect for those mornings when you want something tasty and homemade but don’t want to spend hours in the kitchen. The smell alone will make your house smell like a cozy bakery, and no one will ever guess you snuck in veggies — I swear, it’s that good. My family loves it, and I love knowing I’ve created something nourishing and delicious with just a few pantry staples. If you give this a try, I’d love to hear how it turns out! Feel free to tweak the fillings or add your favorite extras. Happy baking, and enjoy every bite of this moist, cinnamon-swirled goodness!
Slow Cooker Pork
Ingredients
Method
- Rub the pork shoulder with sea salt, then drizzle with liquid mesquite smoke. Place in the slow cooker, set to low, and cook for 8 hours until tender.
- Remove the pork from the slow cooker, shred with two forks, and discard excess liquid if desired. Serve warm.
