Southern Comfort How to Make Mississippi Pot Roast
There’s something about the smell of baking that instantly turns my house into a cozy, warm hug. I still remember the first time I made this zucchini coffee cake with my grandmother’s recipe, but I’ve tweaked it over the years to make it even more foolproof and irresistible. It’s one of those recipes that’s perfect for breakfast, brunch, or just that sweet craving at 10 pm when you don’t want to bake a whole cake. The best part? It’s surprisingly simple and budget-friendly—plus, it sneaks in some vegetables, so I tell myself it’s kinda healthy! My kids ask for this all the time and it disappears in minutes at my house, trust me on this one. Whether you have a bumper crop of zucchinis or just want an easy treat, this moist zucchini coffee cake will become a regular in your baking rotation. I always do this when I want to impress but keep things stress-free—and it’s a guaranteed hit every single time.
What is Zucchini Coffee Cake?
Think of this zucchini coffee cake as a soft, tender crumb cake packed with grated zucchini—yes, zucchini! It’s essentially a moist, mildly sweet cake that’s perfect with a cup of coffee or tea. The name “coffee cake” comes from its traditional pairing with morning or afternoon coffee, but honestly, it’s good any time of day. The cake itself is rich and buttery, with a subtle vegetable goodness that keeps it surprisingly moist. And then there’s the swirl—oh, the cream cheese swirl! It’s a luscious, tangy ribbon that marbles through the cake, making each bite extra special. The topping? A sprinkle of cinnamon and sugar that creates a light crust on top. Think of it as a delicious hybrid between a classic crumb cake and a comforting veggie-lover’s dessert. It’s a simple idea but done right, it feels absolutely luxurious.
Why you’ll love this recipe?
What I love most about this zucchini coffee cake is how forgiving yet impressive it is. The flavor is heavenly—moist, buttery, with that hint of cinnamon and sweet cream cheese. Honestly, it’s a real mood-lifter, especially on a gloomy morning or as a late-afternoon pick-me-up. The smell alone brings everyone running into the kitchen—the warm aroma of cinnamon blending with the fresh scent of zucchini is my secret weapon on any busy weekend. Plus, the recipe is straightforward: no fancy equipment needed, just a mixing bowl and a spoon, which means even the least confident bakers can nail it. I’ve tested this with different kinds of milk—almond, soy, even oat—and it actually made it even creamier. This one’s a lifesaver on busy nights when you want something homemade but don’t want to spend hours in the kitchen. And the best? It’s so versatile! Serve it with whipped cream, a dusting of powdered sugar, or just plain with your cup of coffee. It works for breakfast, brunch, or even as a sneaky dessert anyone will ask for again.
How do I make Zucchini Coffee Cake?
Quick Overview
This cake comes together in three simple parts: mixing the batter, preparing the cream cheese swirl, and layering everything before baking. The grated zucchini adds moisture and a touch of healthy goodness while baking. You just combine your dry ingredients, beat the wet ones, fold everything together gently, swirl in the tangy cream cheese mixture, sprinkle a cinnamon-sugar topping, and then bake until golden and fragrant. It’s honestly hard to mess up—just don’t overmix the batter, or it’ll be dense. I always do this when I want a comforting, foolproof treat that fills the house with goodness and looks beautiful on the table.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (trust me, use good quality flour—makes a difference! )
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon vanilla extract
– ¾ cup vegetable oil or melted butter
– 3 large eggs
– 1 cup grated zucchini (about 1 medium zucchini, well-drained)
– ½ cup buttermilk or whole milk (or almond milk for a dairy-free version)
For the Filling:
– 4 oz cream cheese, softened
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract
For the Glaze (optional but recommended):
– ½ cup powdered sugar
– 1-2 teaspoons milk
– A pinch of cinnamon or vanilla for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray. You can also line it with parchment paper for easy lifting once baked. I like to sprinkle a little flour over the butter—just a quick trick to help it release perfectly. Set aside while you prepare the batter.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Doing this first helps distribute everything evenly—especially the baking soda, which needs to be well incorporated for a fluffy cake.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the eggs, oil, vanilla, and buttermilk. I always test the temperature of the eggs and milk—if they’re cold, I give everything a quick mix to warm them up a little, so the batter combines smoothly. Once combined, add the grated zucchini and stir until evenly distributed. I tested this with different zucchinis, and as long as they’re drained well, it works every time without making the batter watery.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Gently fold together with a spatula or wooden spoon—don’t overmix! You want a lumpy but evenly combined batter; overmixing makes the cake dense, and nobody wants that rustic bread texture here. Just fold until the flour streaks disappear.
Step 5: Prepare Filling
In a small bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy. I like to do this while the batter is resting—it speeds things up. If you want to get fancy, add a lemon zest or a dash of cinnamon here for an extra flavor boost.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared pan. Dollop the cream cheese mixture over the batter in spoonfuls, then gently spread the remaining batter on top. Use a toothpick or skewer to swirl the cream cheese into the batter, creating pretty marbled patterns. Trust me, it makes the cake look as good as it tastes!
Step 7: Bake
Pop it into your preheated oven and bake for about 40-45 minutes. Insert a toothpick into the center—if it comes out clean and the top is golden, you’re good! If your oven tends to run hot, start checking around 38 minutes. Every oven is different, so don’t be alarmed if it needs a few extra minutes.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for about 15-20 minutes. Then, transfer it to a wire rack and let it cool completely before adding the glaze. Mix the powdered sugar with a splash of milk and cinnamon, then drizzle generously over the cooled cake. The glaze gives it an extra touch of sweetness and a lovely shiny finish.
Step 9: Slice & Serve
Use a serrated knife to cut neat slices—wait until it’s just slightly warm or completely cooled for the cleanest cut. Serve with a cup of coffee, a dollop of whipped cream, or just as-is. Honestly, it’s even delicious cold the next day—if it lasts that long!
What to Serve It With
This cake is remarkably versatile. For breakfast, I love pairing it with a cup of strong coffee or a latte. The slight bitterness of the coffee balances the sweetness of the cake perfectly. For brunch, serve slices with fresh berries and a dollop of whipped cream or yogurt—such a simple, elegant combo. If you want to dress it up as a dessert, a dusting of powdered sugar, a drizzle of honey, or a smear of jam works beautifully. My family loves it with a dash of butter melted on top, like a fancy fruit bread. It’s also perfect for a casual snack—my kids actually ask for seconds, and I never complain. This cake has become a staple in my house, bringing comfort and a little bit of nostalgia every time I bake it.
Top Tips for Perfecting Your Zucchini Coffee Cake
I’ve made this enough times to know where the pitfalls are, so here are some tips to help you get it just right:
- Zucchini prep: Make sure to squeeze out as much moisture as possible after grating. I learned this trick after the batter turned out too watery the first few tries. Use a clean kitchen towel or cheesecloth, and even press it with the back of a spoon to remove excess liquid.
- Mixing: Don’t overmix once you combine the wet and dry ingredients. Lumps are fine—trust me, overmixing creates a tough, dense cake. Fold gently, and you’ll end up with a tender crumb.
- Swirl technique: Be gentle when swirling. Too much agitation and the cream cheese will blend completely in, losing that Marbled look. Use a toothpick to make slow, figure-eight patterns for visual appeal.
- Ingredient swaps: If you’re dairy-free, substitute yogurt or almond milk for buttermilk, and vegan cream cheese for the filling. I’ve tested these swaps, and the texture stays moist and satisfying.
- Baking adjustments: Every oven is different. If yours tends to cook hot, check the cake a little earlier. Also, placing the rack in the middle ensures even baking. A slightly underdone center is fine—the residual heat will finish it off as it cools.
- Glaze variations: Experiment with adding lemon zest, vanilla, or a splash of maple syrup to the glaze for extra flavor. A softer glaze is easier to drizzle but can also be thickened with more powdered sugar if needed.
Storing and Reheating Tips
This cake keeps beautifully for a few days, especially if stored properly. Wrap it tightly with plastic wrap or place it in an airtight container. At room temperature, it’s best eaten within 2-3 days—after that, it might get a bit dry, especially if not covered well. To keep it fresh longer, refrigerate it, which extends the shelf life to about a week, though I suggest bringing slices to room temp before serving—to revive that soft, moist texture. For freezing, wrap individual portions in plastic wrap and place in a freezer bag—this way, you can grab a slice for a quick breakfast or snack, thaw it overnight in the fridge, and warm it up in the microwave for a warm, cozy treat. Do note: if you add the glaze beforehand, store the cake uncovered for the best freshness.
Frequently Asked Questions
Final Thoughts
This moist zucchini coffee cake is one of those recipes that feels like a warm hug—familiar, comforting, and surprisingly easy to make. I love how the grated zucchini keeps it incredibly moist, almost cake-like, but without the heavy feeling. The cream cheese swirl adds a little indulgence that elevates this from simple to special. I’ve made this countless times for family brunches, casual Sunday mornings, and even for friends unexpectedly stopping by. Every time, it’s a hit, and I usually hear, “Can I have the recipe?” It’s versatile, forgiving, and really hard to mess up—and honestly, I think that’s what makes it such a keeper. Whether you’re a seasoned baker or just starting out, give this a try. I promise it’ll become a go-to in your kitchen too. Happy baking, and I can’t wait to see how yours turns out—share your photos and variations! Thanks for baking along with me today.
Mississippi Pot Roast
Ingredients
Method
- Place your chuck roast in a slow cooker.
- Add the juice from the Pepperoncinis, the Pepperoncinis, sprinkle over the brown gravy mix, and then add the butter to the top.
- Cook your roast on high heat for 4 hours.
- Remove the meat from the slow cooker and shred using two large forks. Once shredded, return the meat to the pot and stir into the juices remaining in the slow cooker.
- Serve and enjoy! We like to serve this over noodles, over rice, or in a bun for a sandwich.
