Easy Pressure Cooker Pot Roast Dinner
I remember the first time I made this zucchini swirl cake about five years ago. It was after a walk through my chilly backyard garden, and I spotted a bounty of fresh zucchinis happily soaking up the late summer sun. My kids’ little eyes lit up at the sight of those bright green gems—they always ask for me to bake something with zucchini because, well, this cake is just that good. It’s soft, moist, with a tender crumb that’s just slightly nutty from the cinnamon swirls, and it smells like home. Honestly, this one’s a lifesaver on busy nights when I want something warm but don’t feel like turning on the oven for a complicated dessert. I’ve made this countless times and it never fails to bring a smile, even on tough days. And the best part? It’s pretty forgiving—you can swap ingredients, tweak sweetness, or get creative with fillings. Trust me, once you try it, it might just become your family’s favorite, too.
What is Zucchini Swirl Cake?
Think of this zucchini swirl cake as a cozy, slightly vintage-style treat—think of a coffee cake but with a sneaky vegetable twist. It’s essentially a soft, moist cake layered with a cinnamon-spiced zucchini filling that swirls beautifully into the batter as it bakes. What’s so charming about it is how the zucchini melts into the cake, adding moisture and a subtle earthiness that’s a welcome surprise. The name might sound like something your grandma made, but trust me, this is a modern twist on an old-fashioned classic. The swirl of cinnamon-spiced zucchini makes every bite a little celebration of flavors and textures—crisp, tender, sweet, and just a touch spicy. It’s perfect for breakfast, brunch, or an afternoon pick-me-up. And honestly, it’s so easy to make, you’ll wonder why you haven’t been baking it for years.
Why you’ll love this recipe?
What I love most about this zucchini swirl cake is how it combines simplicity with a wow factor. First, the flavor—moist, with a hint of cinnamon and that unexpected earthiness from the zucchini. It’s subtly sweet but not overpowering, making it an ideal comfort food. The aroma alone when it’s baking is enough to draw everyone into the kitchen—my whole family drifts in asking, “Is that for us?” Second, it’s straightforward; I always do this when I need a quick dessert or something special for brunch. No fancy equipment needed—just a mixing bowl, a spoon, and a loaf pan! Third, it’s budget-friendly. Zucchini is cheap and abundant in late summer, and most of what you need are staples I always have in my pantry—sugar, flour, cinnamon. Plus, it’s endlessly versatile. I’ve experimented with adding walnuts, swapping honey for sugar, or even stirring in chocolate chips when I want an extra treat. What I think really makes it stand out is how adaptable it is—you can dress it up or keep it simple, and it tastes divine either way.
How do I make Zucchini Swirl Cake?
Quick Overview
This cake is a true one-bowl wonder—mix the batter, prepare the sweet cinnamon zucchini filling, layer, swirl, and bake. What makes this method so lovely is how forgiving it is—overmixing isn’t the enemy here, and the swirl pattern looks impressive but is super easy to do. Once baked, the cake emerges with a gorgeous marbled effect, and the smell? Pure comfort. The trick is to keep the zucchini moist and flavorful, which I do by adding a splash of vanilla and a pinch of salt to enhance the natural flavors. In about an hour, you’ll have a lovely, inviting cake that’s perfect for slicing and sharing, whether for breakfast or dessert. Plus, I tested this with different zucchinis—summer, yellow, and even the tiny baby ones—and it always works beautifully.
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour — I like to use unbleached for added flavor
- 1 cup granulated sugar — or honey if you’re feeling natural
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs — room temp makes a fluffier cake
- ½ cup vegetable oil or melted butter — I tested with both and prefer butter for richness
- ½ cup sour cream or Greek yogurt — adds moisture and tang
- 1 teaspoon vanilla extract
For the Filling:
- 1 medium zucchini, grated and well-drained — I always squeeze out extra moisture
- 2 tablespoons brown sugar — adds warmth and caramelization
- 1 teaspoon cinnamon
- A pinch of salt
- ½ teaspoon vanilla — optional but enhances flavor
For the Glaze:
- ½ cup powdered sugar
- 1–2 teaspoons milk or lemon juice — adjust for your desired consistency
- Optional: a sprinkle of cinnamon or zest for extra flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper—trust me, it’s worth the extra second to prevent sticking. If you want a crusty edge, a little butter brushed on the sides before pouring your batter is a game-changer. I like to have all my ingredients ready and measured before I start—mise en place makes everything smoother, especially when I’m multitasking with kids nearby.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything’s evenly combined—this step is crucial for a uniform rise and flavor. I’ve learned the hard way that sifting helps distribute the leavening agents better, especially if your flour is clumpy, but a good whisk works too.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with the oil, sour cream, and vanilla until smooth. I always do this until it’s a little frothy—adds that airiness. When it’s hot summer days, I might even chill my eggs first, but honestly, room temp is best for a fluffy crumb. Mixing the wet and dry ingredients, I add the dry to the wet gradually, and I always do this in turns. Overmixing can make the cake dense, so I mix just until no streaks remain. It’s okay if it’s a little lumpy—moisture and tenderness come from not overworking the batter.
Step 4: Combine
Gently fold the ingredients together, being mindful not to overmix. The batter will look a little thick but lively, and that’s perfect. Overmixing breeds gluten, which makes the cake tough, so I just fold until everything is barely combined. This is also when I set aside about a third of the batter for layering.
Step 5: Prepare Filling
In a bowl, toss the grated zucchini with brown sugar, cinnamon, salt, and vanilla. I use a fork to mash everything together—this helps the sugar dissolve slightly and the zucchini to become tender and sweet. If your zucchini is extra watery, give it a quick squeeze before mixing; it helps prevent a soggy cake.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Spread the zucchini mixture evenly over it, then top with the remaining batter. Using a knife or a skewer, swirl through the batter to create beautiful marbled spirals. My trick? I do gentle figure-eight motions, twisting the knife as I go—this keeps the zucchini well distributed and the swirl pretty.
Step 7: Bake
Slide it into your preheated oven and bake for about 50-60 minutes. I check for doneness with a toothpick inserted in the center—if it comes out clean, you’re good! Ovens vary, so start checking at 50 minutes. The top should be golden, fragrant, and slightly firm to the touch.
Step 8: Cool & Glaze
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack. Once it’s just warm—no longer hot—drizzle with your prepared glaze. I love adding a touch of lemon zest or cinnamon to the glaze for extra flavor. Let it sit for another 15 minutes to set.
Step 9: Slice & Serve
Use a sharp serrated knife to cut slices—this cake is moist, so gentle is best. Serve it slightly warm or at room temperature. I say, a dollop of whipped cream or a sprinkle of extra cinnamon on top makes it even more inviting, but honestly, it’s delicious all on its own. My kids ask for leftovers all the time—sometimes I hide a piece for myself!
What to Serve It With
This zucchini swirl cake is pretty versatile—perfect for a cozy breakfast, a casual brunch, or a sweet ending to dinner. For breakfast, I love it with a big mug of coffee or a glass of cold milk. It’s wonderful toasted slightly, too, with a pat of butter melting into the crumb. At brunch, I’d serve it alongside fresh berries or a dollop of yogurt—a bit of a rustic elegance. As a dessert, it pairs beautifully with a scoop of vanilla ice cream or a drizzle of honey. And during lazy weekend afternoons, it makes a comforting snack—cut into thick slices, wrapped in a paper towel, and enjoyed with a cup of tea or cold glass of almond milk. It’s become a family staple, especially when zucchinis are coming out of our ears, and I love how everyone asks for seconds.
Top Tips for Perfecting Your Zucchini Swirl Cake
Over the years, I’ve picked up a handful of tricks to make this the best it can be. First, always drain excess moisture from your zucchini—the soggier it is, the more likely your cake will feel greasy or dense. I’ve learned to grate, then squeeze, using a clean dish towel or cheesecloth. Second, don’t overmix your batter—just fold until combined. Overworking it creates gluten, and that’s the last thing you want in a tender cake. When layering, spreading the zucchini evenly before swirling ensures each slice gets a good flavor burst. If you want a richer flavor, swapping some brown sugar in the filling for a splash of honey or maple syrup works beautifully. And trust your nose—if it smells heavenly, it probably is! I’ve experimented with adding chopped nuts, swapping out part of the flour for almond meal, or even mixing in chocolate chips. Each tweak adds a new dimension, but the classic version is still my favorite—it’s cozy, homey, and just so satisfying.
Storing and Reheating Tips
This cake keeps really well—probably even better the next day. For short-term storage, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It’s good for up to two days without drying out. If you want to keep it longer, pop it in the fridge—just bring it to room temp or warm slices slightly in the microwave before serving. For freezing, wrap the cooled cake tightly in plastic wrap, then foil, to prevent freezer burn, and it’ll last a month or more. Thaw at room temp or in the fridge when you’re ready to enjoy it again. I’ve learned that glazing just before serving prevents the glaze from becoming soggy or sticky; if it’s stored with glaze on, it may lose that glossy finish after a day or so. Either way, it’s a sweet little treat that you’ll want to keep in your recipe box.
Frequently Asked Questions
Final Thoughts
I hope you give this zucchini swirl cake a try—I genuinely believe it’s one of those recipes that grow sweeter with each baking. It’s comforting, moist, and has just enough spice to satisfy that nostalgic craving, yet it’s simple enough to whip up on a weeknight. Each time I make it, I think about how those humble zucchinis from my garden or the farmers’ market turn into something truly special. Plus, it’s a sneaky way to get extra veggies into your family’s diet without a fuss. Once you start, I bet you’ll find yourself double (or triple!) batching it because everyone’s asking for seconds. Remember, baking is a bit of an art—trust your instincts, tweak ingredients to suit your taste, and most of all, have fun in the kitchen. Happy baking! And I can’t wait to hear how yours turns out—leave a comment or share your variations!
Instant Pot Pot Roast
Ingredients
Method
- Trim excess fat off the beef. Cut into large chunks. Turn the Instant Pot to the sauté function and add oil. When hot, add beef and sear until browned.
- Add onion, garlic, mushrooms, potatoes, tomato paste, red wine, broth, herbs, salt, and Worcestershire sauce. Cook on high pressure for 40 minutes.
- After cooking, release pressure. Add carrots and celery. Return to pressure and cook for 10 minutes. Allow natural release for 15 minutes.
- Remove beef and vegetables. Add cornstarch slurry to remaining liquid, switch to sauté, and cook until thickened.
- Serve sliced beef with gravy spooned over, with salt, pepper, and bread if desired.
