Easy Slow Cooker Hawaiian Pork Recipe
Have you ever bitten into something unexpectedly wonderful and thought, “Wow, I never knew zucchini could taste like this”? That’s exactly how I felt when I first made this zucchini coffee cake. I’d been staring at a mountain of fresh zucchinis from my garden—pretty much an overgrown jungle—and I needed a way to use them up before they shriveled in the fridge. I was craving something sweet, cozy, and a little unexpected, and that’s when I remembered my grandma’s old coffee cake recipe. But I wanted to tweak it, make it a bit healthier, and add that veggie boost. The result? Pure magic. This zucchini coffee cake is my secret weapon on lazy weekend mornings, a hit at brunches, and a lifesaver on busy weeknights when I need a quick, comforting treat. It’s so moist and tender that my kids ask for seconds, and the smell alone brings everyone to the kitchen. Trust me, you’ll want to keep this recipe handy—you may even start sneaking zucchini into everything!
What is Zucchini Coffee Cake?
Think of zucchini coffee cake as a warm, cinnamon-spiced hug with a little clever twist—that sneaky addition of shredded zucchini making it irresistibly moist and tender. It’s essentially a layer cake, but simpler, more informal, and perfect for breakfast or brunch. The name might sound fancy, but this dish is super approachable: just a quick batter, a bit of filling, and a sprinkle of streusel topping. It’s kind of like that classic crumb cake you see at bakery counters, but with a healthy little secret hiding inside. The idea is to bring together the tender sweetness of cake with the comforting aroma of cinnamon and brown sugar, all topped with a crunchy streusel that adds texture and visual appeal. It’s a recipe I’ve been making for years, tweaking it here and there, and I love how it adapts to whatever I have in the pantry. Plus, it’s a sneaky way to get my kids to eat more vegetables without a fuss!
Why you’ll love this recipe?
Honestly, what I love most about this zucchini coffee cake is how *incredibly* moist it stays—regardless of whether I bake it on a busy weekday or for a weekend gathering. The moment it comes out of the oven, the warm, cinnamon-scented air fills the house, and I swear it’s impossible not to smile. It’s a one-bowl wonder that doesn’t require a lot of fancy ingredients, so it’s budget-friendly and perfect when you want something homemade without fussing over complicated techniques. This cake is versatile, too—slice it up for breakfast, serve it as a brunch centerpiece, or pair it with a big scoop of vanilla ice cream for a cozy dessert. What I love most about this is how forgiving it is; I’ve tested it with almond milk, coconut sugar, and even added a handful of chopped walnuts, and it’s always a hit. Plus, it makes the house smell like I’ve been baking all morning even if I threw it together in under an hour!
How do I make Zucchini Coffee Cake?
Quick Overview
This zucchini coffee cake comes together in just a handful of steps—mix, layer, bake, and enjoy. The secret is the shredded zucchini, which keeps the cake incredibly moist and tender, and the cinnamon-spiced batter pairs beautifully with the gooey filling and crunchy streusel topping. I love how simple it is to prep everything ahead of time, and since you don’t need any fancy equipment, it’s a straight-up comfort baking session. Once out of the oven, the aroma alone makes everyone come running—that’s the real magic of this recipe. It’s perfect for when you want something homemade but don’t want to spend hours in the kitchen. Plus, it’s forgiving enough that even if you overmix a little or forget an ingredient, it still turns out delicious!
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I’ve tested with whole wheat or gluten-free blend—still great but a little denser!)
– 1 cup granulated sugar (or coconut sugar for a healthier twist)
– 1 tablespoon baking powder
– 1 teaspoon cinnamon
– ½ teaspoon salt
– ½ cup vegetable oil or melted butter
– 2 large eggs (trust me, whole eggs give the best texture)
– 1 teaspoon vanilla extract
– 1 ½ cups shredded zucchini (squeezed dry — don’t skip this part!)
For the Filling:
– ½ cup brown sugar
– 1 teaspoon cinnamon
– ¼ cup chopped nuts (walnuts or pecans—totally optional but lovely)
– 2 tablespoons softened butter or coconut oil
For the Glaze (optional but fun):
– ½ cup powdered sugar
– 1-2 tablespoons milk or cream
– A splash of vanilla or lemon juice for zing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper. I always give the pan a quick spray with non-stick spray and dust it with a little flour—this helps in getting that perfect release since this cake is kinda delicate.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. This step is key to distributing everything evenly—and it takes just a minute but saves you from lumpy batter later.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the eggs, oil, and vanilla until well combined. I like to do this right in the same liquid measuring cup I used for the eggs—less cleaning! Then, stir in the shredded zucchini. I always test my zucchini after shredding—squeeze out as much water as possible so your batter stays thick and moist but not watery.
Step 4: Combine
Pour the wet ingredients into the dry and gently fold together just until everything is combined. Overmixing is the enemy here — it can make the cake dense. Just a few gentle folds, and you’re good.
Step 5: Prepare Filling
Mix the brown sugar, cinnamon, nuts, and butter until crumbly. This will be your delightful burst of sweetness and crunch in every bite. If you want to keep it vegan, go for coconut sugar and a nut butter instead of butter.
Step 6: Layer & Swirl
Pour about two-thirds of the batter into your prepared pan and spread evenly. Drop dollops of the filling over the batter, then spoon the rest of the batter on top. Using a knife or a skewer, swirl the filling into the batter—don’t go overboard, just gentle twirls to create that beautiful marbled effect.
Step 7: Bake
Pop it into the oven and bake for 40-45 minutes. Keep an eye on it because oven temps can vary. The top should be golden and a toothpick inserted in the center comes out clean. I always make a little tent with foil if I see it browning too fast—trust me on this one, it’s worth it for a perfect look.
Step 8: Cool & Glaze
Let the cake cool for about 15 minutes. If you’re adding glaze, mix powdered sugar with milk and vanilla, then drizzle over while the cake is still warm—this helps it soak in that sweet, shiny finish. If you’re not into glaze, just dust lightly with powdered sugar or serve as is.
Step 9: Slice & Serve
Use a serrated knife for clean cuts. This cake is best enjoyed warm or at room temperature. I love serving it with a big cup of coffee or hot tea—perfect for that lazy weekend vibe. Plus, leftovers are just as good the next day, wrapped tightly in foil or stored in an airtight container.
What to Serve It With
This zucchini coffee cake is so versatile, I’ve served it in a variety of ways. For breakfast, slice it up with a smear of butter or cream cheese—my kids love it that way. On brunch tables, it pairs beautifully with fresh strawberries or a drizzle of honey, and a side of scrambled eggs. If I’m craving something sweet after dinner, I’ll warm a slice and top it with vanilla ice cream or whipped cream—trust me, it’s like a cozy cinnamon dessert in disguise. And on lazy Sunday mornings, it’s perfect just as it is, maybe with an extra cup of coffee. I’ve even made mini muffins with the batter when I was in a pinch—baking time drops to about 20 minutes, and they’re adorable snack-sized treats that disappeared almost instantly at my house!
Top Tips for Perfecting Your Zucchini Coffee Cake
After making this a dozen times, I’ve picked up a few tricks that make it even better:
- Zucchini Prep: Always squeeze out excess moisture from the shredded zucchini. I use a clean kitchen towel to really press the water out—it makes the batter less watery and ensures the cake stays fluffy.
- Mixing Advice: Be gentle when combining wet and dry ingredients. Overmixing leads to dense, rubbery cake—no one wants that! Just fold until combined; that’s enough.
- Swirl Customization: When layering, don’t overdo it. A few gentle swirls create a marbled look and a surprising burst of flavor with each bite.
- Ingredient Swaps: Tried coconut sugar instead of white sugar? Gorgeous. Swapping applesauce for oil? Also works—just add a little extra flour if needed.
- Baking Tips: Always check the cake a few minutes before the timer goes off. Ovens vary, and you want it moist but not underdone or dry.
- Glaze Variations: Want a tangy flavor? Mix some lemon juice into your glaze. Prefer a nutty touch? Add a handful of chopped hazelnuts or pistachios.
Honestly, I’ve learned a lot by trial and error—like how pressing out zucchini moisture makes all the difference, or how a quick sprinkle of sea salt on top of the streusel can elevate the flavor. Don’t be afraid to experiment; this recipe is flexible and forgiving, which is why I keep coming back to it. I’ve tested it with different flours, sweeteners, and even dairy-free tweaks, and it always turns out cozy and delicious. My goal is to share a recipe that’s not only tasty but also fun to make and customizable to your flair. Trust me, once you master this, you’ll find yourself sneaking zucchini into everything—cake, muffins, pancakes—you name it!
Storing and Reheating Tips
This cake keeps pretty well at room temperature for a day or two, covered loosely with foil or a clean kitchen towel—no plastic wrap necessary because I find it can make the crumb soggy. For longer storage, pop slices into an airtight container and refrigerate for up to 4 days. The leftovers are surprisingly good cold or warmed in the microwave for about 15-20 seconds—just enough to revive the moistness and aroma. If you want to freeze it, wrap individual slices tightly in plastic wrap and then foil. It’s best to consume within 2 months. When ready to eat, thaw overnight in the fridge or warm slices gently in the oven or microwave. If you like your glaze fresh, wait until the cake’s completely cooled before drizzling it on again—this way, it stays glossy and beautiful every time.
Frequently Asked Questions
Final Thoughts
This zucchini coffee cake has truly become a staple in my home. It’s incredible how such a humble vegetable like zucchini can elevate a simple cake into something moist, flavorful, and downright addictive. Plus, it’s a wonderful way to get my kids to eat more greens—they don’t even notice the extra veggie sneaking in! Every time I bake it, I remember the first time I shared it with friends—since then, it’s been a crowd favorite. Whether you’re making it for a lazy morning, a weekend brunch, or just because you need a sweet escape, I promise this recipe won’t disappoint. It’s warm, comforting, and has that perfect balance of sweet and spicy cinnamon. So go ahead, grab a zucchini from your fridge, and give this a try. I’d love to hear how yours turns out, so leave a comment or share your twist on it. Happy baking!
Slow Cooker Pork
Ingredients
Method
- Place the pork shoulder in the slow cooker. Rub the sea salt all over the pork. Drizzle with liquid mesquite smoke. Cover and cook on low for 8 hours until the pork is tender and easily shredded.
- Remove the pork from the slow cooker. Shred the meat using two forks. Discard any excess liquid or reserve a little for moisture.
