Easy Pressure Cooker Chicken Thighs Recipe
You know that feeling when you step into your kitchen and the smell of something baking just wraps you up in comfort? That’s exactly how I feel every time I make my favorite zucchini walnut swirl cake. It’s one of those recipes I’ve been making for years — a little bit nostalgic, a whole lot delicious. My kids ask for this all the time, and honestly, it’s become our secret little treat on weekends. What’s funny is that I always do this when I want something sweet but don’t want to fuss with complicated baking — because trust me, this one’s a lifesaver on busy nights. Plus, it’s so moist and tender, with just a hint of nutty crunch and a swirl of cinnamon-spiced filling — it’s basically a warm hug in cake form. And the best part? It’s healthy enough that I don’t feel totally guilty indulging late at night. Whenever I bake this, it disappears in minutes — I swear, my family’s eyes get bigger every time I bring it out. I can’t wait to share this cozy keeper with you! Ready to see how easy it is to whip up? Let’s go!
What is Zucchini Walnut Swirl Cake?
This cake is pretty much what I call a “secret weapon” in the baking world. Think of it as a carrot cake’s more elegant cousin — but instead of carrots, it’s loaded with shredded zucchini. It’s essentially a moist, dense loaf or cake that’s subtly sweet and packed with the goodness of fresh zucchini. The swirl? That’s a cinnamon-spiced cream cheese filling that we fold into the batter and swirl on top, creating a beautiful marbled effect and a burst of flavor in every bite. The name says it all: zucchini for moisture and nutrition, walnuts for crunch, and a sweet swirl that makes it feel a little fancy but is so insanely approachable. I love how it’s the kind of dessert you can serve to friends, and they’d never guess how simple it actually is. And trust me — if you’ve ever tried zucchini bread and loved it, you *must* try this twist. It’s a cozy, feel-good treat that hits all the right notes!
Why you’ll love this recipe?
Okay, I’ll be honest — what I love most about this zucchini walnut swirl cake is how it balances flavor, ease, and versatility. First, the flavor is just incredible — the zucchini keeps everything super moist, so it’s tender and melt-in-your-mouth, while the cinnamon swirl adds that warm, homey aroma that makes everyone feel at ease. The walnuts add a nice crunch — a little unexpected yet so perfect — and the hint of sweetness is just right, not overwhelming at all. I have made this recipe countless times and it always gets rave reviews at family gatherings or even as a quick snack with coffee. What really makes this special is how forgiving it is; I’ve tested it with different nut varieties, and even used almond milk instead of regular milk, which made it even creamier without losing that rich texture. Plus, it’s surprisingly budget-friendly — you probably have most ingredients already in your pantry. I love that it’s flexible, too. You can swap out walnuts for pecans or add a splash of vanilla to the batter. Honestly, I think anyone who loves cozy baked goods will fall head over heels for this — just trust me on this one!
How do I make Zucchini Walnut Swirl Cake?
Quick Overview
This cake is so straightforward that I almost feel guilty calling it a “recipe.” You start by prepping your zucchini, mixing up the batter with some simple pantry staples, and then preparing the cinnamon filling. After that, it’s all about layering and swirling everything together before baking. It’s quick, forgiving, and makes your house smell like a bakery. The secret is not overmixing — that’s what keeps the cake extra fluffy and moist — and swirling the filling just enough to create that gorgeous marbled effect. Once baked and cooled, all you need is a light drizzle of glaze or dusting of powdered sugar, and you’re good to go. Honestly, this is perfect when you’re craving something sweet at 10pm but don’t want to turn on the oven for a big cake — it’s just the right size and so satisfying. Plus, I love how forgiving it is if you’re short on time or ingredients. The hardest part? Waiting for it to cool!
Ingredients
For the Main Batter:
– 2 cups shredded zucchini (squeeze out excess moisture, measure after squeezing)
– 1 ½ cups all-purpose flour (or a 1:1 gluten-free blend if you prefer)
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon cinnamon
– ½ cup sugar (or honey/maple syrup, adjust wet ingredients slightly)
– ½ cup vegetable oil (or melted butter)
– 2 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– 4 oz cream cheese, softened
– 2 tablespoons powdered sugar
– 1 teaspoon cinnamon
– ¼ cup chopped walnuts or pecans
– Optional: a pinch of nutmeg or ginger for extra warmth
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or lemon juice
– Optional: vanilla or honey for flavor
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Grease a loaf pan or cake pan with butter or non-stick spray and line it with parchment paper for easy lifting later. Don’t skip this step — nothing worse than fighting with a stuck-up cake!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. I always do this first—they’re the backbone of the fluffy texture, and it helps avoid lumps in your batter.
Step 3: Mix Wet Ingredients
In a big mixing bowl, beat together your eggs, sugar, vanilla, and oil until smooth. Stir in the shredded zucchini. Here’s a little tip: I sometimes add a splash of almond milk for extra creaminess, especially if my zucchini is extra watery. The smell alone when you mix that batter is heaven — you’ll want to sneak a taste!
Step 4: Combine
Add your dry ingredients to the wet, stirring gently until just combined. Do not overmix — this keeps the cake tender and light. I learned this the hard way after a few dense, tough slices early on. A gentle fold is all you need.
Step 5: Prepare Filling
In a small bowl, beat together softened cream cheese, powdered sugar, cinnamon, and nuts. I love adding chopped pecans here, but walnuts work great too. You can tweak the sweetness; I often reduce sugar if I want it less sweet.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan. Dollop spoonfuls of the cream cheese mixture on top, then cover with the remaining batter. Using a butter knife or toothpick, gently swirl the filling into the batter — don’t overdo it, just enough to create a pretty marbled effect. Trust me, a few swirling motions make all the difference in appearance and flavor experience.
Step 7: Bake
Pop it into your preheated oven and bake for about 45-55 minutes. Check for doneness with a toothpick — it should come out clean. My oven sometimes runs hot, so I start checking around the 40-minute mark. Once it’s done, let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This pacing helps keep it super moist and prevents cracking on top.
Step 8: Cool & Glaze
Once cooled, whisk up your powdered sugar glaze. Drizzle generously over the cooled cake or sprinkle with powdered sugar for a rustic look. Trust me, a light coating of glaze makes it feel extra special, especially if you’re serving it to guests.
Step 9: Slice & Serve
Use a sharp serrated knife to cut into thick slices, serving it slightly warm or at room temp. I particularly love it with a cup of coffee or a dollop of whipped cream on the side. It’s so soft and flavorful that I guarantee you’ll be reaching for seconds!
What to Serve It With
This zucchini walnut swirl cake is versatile enough to shine in all kinds of moments. For breakfast, I love pairing it with a strong black coffee or a frothy cappuccino — it’s the kind of thing that makes waking up feel special. It’s also a showstopper at brunch—slice it thick, layer it with fresh berries, and pour a little honey over the top. Honestly, it’s perfect as a casual afternoon snack, served with a glass of cold milk or hot tea. And as a dessert, I swear it’s better than most bakery treats — warm with a scoop of vanilla ice cream or a drizzle of caramel. One of my favorite family traditions is having a slice this with my kids on lazy Sunday mornings while watching cartoons — that smell, that warmth, those happy faces — it’s just a pure slice of home. Trust me, once you try this, it’ll become your go-to comfort food too!
Top Tips for Perfecting Your Zucchini Walnut Swirl Cake
Over the years, I’ve learned a few tricks to make this cake truly shine. First — always squeeze out as much moisture from the zucchini as possible! I use a clean dish towel to grate and then press out the excess water; otherwise, your batter might be a little too runny, and that’s no fun. Second, don’t overmix once you add the dry ingredients. I find that a gentle fold preserves that tender crumb everyone loves. For the swirl, I alternate between a few beautiful patterns — a swirl, a figure-eight, or even just gentle ripples — and that visual pop makes everyone think I fussed for hours! When it comes to ingredient swaps, I’ve tested almond flour and coconut oil for a gluten-free, dairy-free version — both worked pretty well, but I prefer keeping it simple with good-quality all-purpose flour and butter. Baking at the right temperature is key; too hot and it might burn on top before cooking through. Use a toothpick to check the center, and if it comes out clean, you’re golden. I also love experimenting with different nuts — pecans, hazelnuts — to match seasonal vibes. And honestly, the glaze is optional, but it elevates everything. I often add a splash of lemon juice to the glaze for a tart contrast. The biggest lesson? Don’t rush the cooling process — that’s when all the flavors settle and it slices perfectly. Make this a few times, tweak the filling or the glaze, and pretty soon, it’ll feel like YOUR special recipe.
Storing and Reheating Tips
This cake is quite the diva — it’s best enjoyed fresh, but it keeps surprisingly well. After cooling completely, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to two days. If it’s a hot day, I prefer the fridge—they say it helps keep the moisture in, and the flavors melding. Reheating is simple: just microwave a slice for about 15-20 seconds until warm, or pop it in a low oven (about 325°F) for 10 minutes if you want that freshly-baked feel. To freeze, double-wrap slices with plastic wrap and foil, then stash for up to 3 months. Thaw at room temp or gently warm in the microwave. Here’s a pro tip — wait to add the glaze or dusting until just before serving, especially if it’s been stored in the fridge, to keep that fresh-looking finish. This cake actually tastes even better the next day — the flavors settle, and it’s extra moist. Plus, the leftovers are perfect for a quick breakfast or snack — I actually keep a slice or two in the freezer for those busy mornings when I need a little cozy pick-me-up. Just trust me: this one gets better over time, if it lasts that long!
Frequently Asked Questions
Final Thoughts
This zucchini walnut swirl cake has truly become a staple in my kitchen. It’s moist, flavorful, and beautifully marbled — plus, the process is so forgiving that even a beginner can nail it with confidence. I love how the zucchini keeps every bite soft and tender, almost like a bread pudding but in cake form. The swirl of cinnamon and cream cheese adds that cozy, home-baked aroma that warms the soul. Honestly, every time I bake this, I feel a little nostalgic — like I’m sharing a secret family recipe — and my family’s delighted faces make all the effort worth it. It’s one of those go-to desserts that you can adapt freely — add nuts, adjust sweetness, or even skip the glaze — making it your very own. I can’t wait for you to try it and hear how yours turns out! And hey, if you love it, please share your thoughts or variations in the comments — I’d love to hear your spin. Happy baking — and trust me, this one’s a keeper!
Instant Pot Chicken Thighs
Ingredients
Method
- Set the Instant Pot to Sauté mode and heat 1 tablespoon olive oil.
- Season the chicken thighs with paprika and ground black pepper. Add about 3 thighs skin side down to the pot and brown for about 2 minutes on each side. Repeat with remaining thighs.
- Whisk together soy sauce, vinegar, brown sugar, honey, Worcestershire sauce, chili sauce, minced garlic, and ground ginger to make the sauce.
- Place the browned chicken in the bottom of the Instant Pot. Pour the prepared sticky sauce over the chicken and stir to coat evenly.
- Lock the lid and cook on HIGH pressure for 20 minutes. Allow natural release for about 5 minutes before opening the lid.
- Optional: Thicken the sauce by scooping out 1/4 cup of liquid, whisking in 1 tablespoon cornstarch, and setting the Instant Pot to Sauté mode. Stir in the cornstarch mixture and cook for 1-2 minutes until thickened.
- Serve the chicken thighs topped with sesame seeds and chopped cilantro. Drizzle with thickened sauce.
