Easy Crockpot Creamed Corn Recipe
There’s something about the smell of freshly baked zucchini cake that instantly takes me back to lazy summer afternoons at my grandma’s house, hands dusted with flour, and her telling me stories while the oven hums in the background. I’ve made countless zucchini cakes over the years, tweaking the recipe here and there, but this one — the one I’m about to share — is my absolute favorite. It’s incredibly moist, flavorful without being too sweet, and the kind of treat that makes you look at your zucchinis in a whole new light. Honestly, I love it because it’s so forgiving; you can’t really mess it up, and it’s perfect for when you have a few zucchinis sneaking out of the garden or come home with a bag of bargain zucchinis from the farmers’ market. Trust me, this recipe is a lifesaver on busy nights when you want something homemade and comforting, quick but special. And the best part? It disappears in minutes at my house — I swear, my kids ask for this all the time! The smell alone brings everyone to the kitchen, and I’m thrilled to have a dessert that satisfies that sweet craving without feeling heavy or overly processed.
What is a Moist Zucchini Cake?
Think of this as a cozy, homey cake that celebrates summer’s humble vegetable in the best way. It’s essentially a moist, tender crumb cake with a hint of cinnamon and vanilla, layered with a creamy frosting that balances sweet and rich. The name doesn’t sound fancy, but once you taste it, you’ll see — it’s a classic for a reason. The zucchini keeps the cake moist and adds a subtle veggie goodness that you don’t even notice, just a tiny boost of health tucked into every bite. It’s a recipe that’s been handed down in my family — my grandma’s secret, really — and I’ve been making it for almost every occasion, from quick snacks to special brunches. The idea is simple: grate the zucchini, mix it into a batter that’s almost too easy, bake until golden, then frost it like a pro. Whether you’re a seasoned baker or a total beginner, this cake doesn’t demand fancy skills, just a love for home-baked comfort food.
Why you’ll love this recipe?
Honestly, there are lots of reasons why this zucchini cake has become a staple in my kitchen. First, the flavor — it’s got that cozy cinnamon and vanilla vibe, with just a hint of sweetness that’s balanced perfectly by the mild zucchini. The moistness is unreal; I always do this when I tested the batter with a little applesauce, and it made it even tenderer without adding extra fat. What I love most about this is how effortless it is to pull together. No complex techniques — just grate, mix, layer, and bake. This one’s a lifesaver on busy nights or when friends drop by unexpectedly. Plus, it’s super budget-friendly; I usually have all the ingredients tucked away anyway. The versatility’s a plus too — I sometimes add chopped walnuts or raisins for extra texture or even swap the frosting for a cream cheese spread if I want it to be a little tangy. And I can’t forget how versatile it is — perfect for breakfast, brunch, as a snack, or even a light dessert after dinner. Honestly, what I love most is that it feels like a warm hug—something I grew up with and want to pass down to my kids. It’s nostalgic, delicious, and just a bit special, all at once.
How do I make Zucchini cake?
Quick Overview
This cake comes together in pretty much one bowl, making cleanup a breeze. The secret to its moistness? Grated zucchini, of course, mixed into a simple batter of flour, sugar, eggs, and a splash of vanilla and cinnamon. The batter is poured into a lined pan, then baked until golden and a skewer poked in comes out clean. While the cake cools, I prep a smooth, creamy frosting with butter and powdered sugar, adding a touch of vanilla and milk. Layering the frosting on top makes it feel like a real treat, but trust me — this isn’t complicated. It’s genuinely straightforward, even if you’re not a pro baker. The aroma alone will make your whole house smell like a bakery. My favorite part? The first bite — moist, spicy, and just the right sweetness. Perfectly balanced, warmly nostalgic, and impossible to resist.
Ingredients
For the Main Batter:
- 2 cups grated zucchini (about 2 small zucchinis) — I always do this when zucchinis are in season and tender. Don’t squeeze out all the moisture; a little is good for the moist texture.
- 1 ½ cups all-purpose flour — I love using unbleached for a richer flavor.
- ¾ cup sugar — brown sugar adds a little extra depth if you like.
- 2 large eggs — at room temperature for better blending.
- ½ cup vegetable oil or melted butter — I’ve tested both, but I prefer butter for flavor.
- 1 teaspoon vanilla extract — makes the flavor pop.
- 1 teaspoon ground cinnamon — because everything’s better with cinnamon.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
For the Frosting:
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream — to reach that creamy consistency. Trust me, a little more milk makes it so velvety.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 9-inch square pan or round Springform with parchment paper or butter and flour — whatever’s easiest for you. I like lining it because clean-up’s a breeze, and I don’t have to worry about the cake sticking.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. This step ensures everything is evenly distributed, which is key for a good rise and balanced flavor. I’ve learned this the hard way — overmixing dry ingredients can lead to dense spots, so just fold gently.
Step 3: Mix Wet Ingredients
In a larger bowl, beat eggs, sugar, and vanilla until light and fluffy. Add in the oil or melted butter, mixing just until combined. Stir in the grated zucchini — don’t squeeze all the moisture out unless yours is very watery; a little extra moisture actually helps keep the cake tender.
Step 4: Combine
Gently fold the dry ingredients into the wet mixture, just until no streaks remain. Do not overmix; this keeps the batter airy and prevents a dense crumb. Scrape down the sides and turn a few more times if needed — consistency should be smooth but not runny.
Step 5: Prepare Filling
This recipe doesn’t call for an explicit filling, but if you’re feeling fancy, you can fold in chopped nuts or dried fruits. I sometimes swirl in a teaspoon of lemon zest for extra brightness. Keep it simple—this cake shines on its own.
Step 6: Layer & Swirl
Pour half the batter into your prepared pan. If you’d like a little surprise inside, sprinkle some chopped walnuts or chocolate chips at this stage. Then pour the rest, and for that homemade touch, swirl in a few spoonfuls of frosting or fruit jam on top for a marbled effect. Use a toothpick or skewer to gently swirl the layers for a pretty, rustic pattern.
Step 7: Bake
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Oven times vary — I always start checking at 35 minutes. When it’s done, the top should be golden and the edges slightly pulling away from the sides. Let it cool in the pan for about 15 minutes before transferring to a wire rack. This helps the structure set without collapsing.
Step 8: Cool & Glaze
Once cooled to room temperature, spread the frosting evenly over the top. For a quick glaze, I often mix powdered sugar with a splash of milk and vanilla until smooth — it’s drizzly and irresistible. If I want it glossier, I add a teaspoon of lemon juice or a few drops of almond extract. Let the glaze set for about 10 minutes before slicing.
Step 9: Slice & Serve
Use a sharp serrated knife to cut clean slices, wiping it between cuts for neat edges. Serve at room temperature or slightly chilled. I love it with a cup of coffee or a dollop of whipped cream on the side. It’s also fantastic the next day, even better after a little rest — the flavors meld beautifully.
What to Serve It With
This cake is so versatile, I practically have a go-to list for it. For breakfast, I love slicing a piece and pairing it with a mug of strong black coffee or a creamy latte. It’s gentle enough to enjoy with tea as well. On weekend brunches, I sometimes serve it with a side of fresh berries or Greek yogurt — it adds a bright, tangy contrast to the sweet, cinnamony crumb.
As a dessert after dinner, it’s the perfect light ending, especially with a scoop of vanilla ice cream or a drizzle of caramel sauce. I’ve even made little mini muffins from the batter for quick snacks — just bake at 350°F (175°C) for about 20 minutes, and they’re adorable and delicious. My family loves to crumble this into yogurt parfaits too; it’s become a staple in our breakfast rotation.
Top Tips for Perfecting Your Moist Zucchini Cake
The secret to a moist, flavorful zucchini cake isn’t just in the ingredients — it’s in the technique. Here are some tips I swear by after making this recipe dozens of times:
- Zucchini Prep: Grate the zucchini finely, then consider giving it a quick squeeze to remove excess water if yours is particularly watery. But don’t drain it completely; a little moisture helps keep the cake tender. I’ve tested this with zucchini straight from the garden, and it’s perfect either way.
- Mixing Advice: Overmixing is my biggest mistake — so I always fold just until combined. It preserves the light, airy texture. If the batter feels heavy or dense, I double-check I didn’t overmix.
- Swirl Customization: When swirling in jam or frosting, use a toothpick or skewer to make gentle figure eights or swooping lines. It creates such a pretty marbled effect that makes everyone want seconds.
- Ingredient Swaps: That said, I sometimes swap out part of the sugar for honey or maple syrup — it deepens the flavor without making the cake too moist. Also, try swapping butter for coconut oil for a hint of tropical flair.
- Baking Tips: Ovens vary — I recommend starting to check the cake at 35 minutes and looking for a golden top and clean toothpick. If your oven tends to run hot, lower the temperature slightly or use a convection setting if available.
- Glaze Variations: Feel free to mix in lemon zest, almond extract, or even a splash of liqueur into your glaze for extra flavor. If I want a less sweet topping, I sometimes dust the top with powdered sugar instead.
Storing and Reheating Tips
This cake keeps well for a few days, so don’t worry about making it ahead of time. Wrap it tightly with plastic wrap or store in an airtight container. At room temperature, it’s good for up to two days — just keep it away from direct sunlight to prevent the frosting from melting. For longer storage, pop it into the fridge for up to 5 days, especially if it’s frosted. The cooler temperature helps preserve the moist crumb but makes the frosting a little firmer, so take it out about 20 minutes before serving to soften up.
Reheating leftovers in the microwave for about 15 seconds restores some of the moistness without drying it out. If you’re stocking up, wrap individual slices in plastic and freeze for up to three months. Thaw at room temperature or gently warm in the microwave for a cozy snack. Just remember, if you add the glaze after reheating, do so once the cake is completely cooled to avoid melting.
Frequently Asked Questions
Final Thoughts
This moist zucchini cake is one of those recipes I turn to when I want something comforting, satisfying, and a little nostalgic. The combination of tender crumb, warm spices, and creamy frosting makes it a winner in my book — and I hope yours too. It’s perfect for lazy weekends, packed picnics, or just because you’ve got zucchinis piling up in the garden. Every time I make this, I feel a little bit of my grandma’s magic in the kitchen, and I love sharing that warmth with my family and friends. Plus, it’s a great way to sneak a vegetable into a dessert without anyone noticing! If you try this recipe, please come back and tell me how it turned out. I’d love to hear your favorite tweaks or flavor combos. Happy baking — and more than anything, enjoy each delicious, cozy bite!
creamed corn
Ingredients
Method
- Combine all ingredients in a slow cooker and cook on low for 4 hours. Stir to combine and ensure the cream cheese has melted completely into the sauce.
- The finished creamed corn will hold well on low or warm setting for an additional hour or two. Serve hot and enjoy!
