Easy Slow Cooker Turkey Breast with Gravy
Okay, I have to tell you about this dessert that’s become my absolute go-to for lazy Sunday mornings, brunch with friends, or when I just really need a little pick-me-up. It’s this cozy, irresistible zucchini cinnamon swirl coffee cake that’s packed with flavor but surprisingly simple to whip together. The smell alone—warm cinnamon, baked zucchini, just a hint of vanilla—fills the entire house and makes everyone come running. Honestly, my kids ask for this all the time, and it’s one of those recipes I always do when I want to surprise my family with something homemade but don’t want to spend hours in the kitchen.
You know that feeling when you’re craving something sweet at 10pm and don’t want to turn on the oven for a full cake? Yep, this is your lifesaver. It’s moist, tender, with swirls of cinnamon and sugar run through each slice, that’s perfect on its own or with a dollop of whipped cream. Trust me, once you make this, it’s going to be on your regular rotation. It’s cozy, familiar, but somehow feels a little special—plus, you get to sneak in some zucchini without anyone batting an eye. Totallly a win.
What is Zucchini cinnamon swirl coffee cake?
Think of this as the muffin’s sophisticated cousin—only it’s baked in a pan, with a luscious cinnamon swirl running through soft, tender batter. It’s essentially a sweet cake that harnesses the moistness of zucchini to stay super soft and flavorful. Why zucchini? Well, besides sneaking in some veggies, it keeps the cake nice and moist without making it heavy or dense. The cinnamon swirl adds that comforting, nostalgic touch—like a hug in every bite.
This dish originated from my friend Lisa’s grandmother, who always had the best baked goods during our weekend brunches. Over the years, I’ve tweaked her recipe by adding a few extra spices and making it a bit faster to prep. It’s a wonderful way to make a treat that feels like it took ages but actually comes together in under an hour. Plus, that swirl pattern isn’t just pretty—it’s a burst of cinnamon sugar sweet goodness in every bite. Think of it as a cozy hugging-your-soul sort of dessert, perfect with a hot cup of coffee or tea.
Why you’ll love this recipe?
Honestly, what I love most about this zucchini cinnamon swirl coffee cake is how effortless it is to make but still feels special. The flavor profile is just divine—the warm cinnamon mingling with the gentle sweetness, all wrapped in a moist, tender crumb. It’s like eating a hug from your grandma—comforting, nostalgic, but with a little twist of excitement.
This one’s a lifesaver on busy nights, too. I always keep a batch in the fridge for when surprise guests drop by or when I need a quick dessert for potlucks. Plus, it’s budget-friendly—virtually no fancy ingredients, most of which you’ve probably already got in your pantry. Want to make it vegan? I tested this with almond milk and a flax egg and it actually made it even creamier! It’s incredibly versatile, and the best part? There’s no fuss. Just mix, swirl, bake, and enjoy.
And if you’re like me, sharing this with people who aren’t veggie fans, they’ll never suspect there’s zucchini hidden inside. It’s that subtle and moist. My kids actually ask for seconds, and I love that I can sneak in some greens without them noticing. It’s one of those recipes that just makes you feel good—both in flavor and in soul.
How do you make Zucchini Swirl Coffee Cake?
Quick Overview
This coffee cake comes together really quickly because it’s a one-bowl batter, with a simple cinnamon sugar swirl folded into the top. You start by grated zucchini (squeezed of excess moisture), mix it into a light batter, then swirl a cinnamon-sugar mixture through the middle before baking. The oven does most of the work, and in around 40-45 minutes, you’ll have a beautiful, fragrant cake. The key makes all the difference—don’t overmix the batter, and don’t skip the swirl—it’s where all that cinnamon magic happens. It’s perfect when you need cozy comfort with minimal effort.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (or gluten-free blend if needed)
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup vegetable oil or melted butter
– 1 cup grated zucchini (squeezed dry)
– 2 large eggs
– 1 teaspoon vanilla extract
For the Filling:
– ¼ cup brown sugar
– 1 tablespoon cinnamon
– Optional: a pinch of nutmeg or allspice if you love warm spices
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or cream
– ½ teaspoon vanilla (optional)
– A sprinkle of cinnamon or a splash of maple syrup 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 cake pan or line it with parchment paper. I always do this early because it helps everything come out smoothly. Remember to spray the sides well, so nothing sticks—especially with zucchini batter—it can be a little sticky.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. It’s important to get everything evenly distributed—it’s the foundation for a fluffy, tender cake. I usually do a quick whisk with a fork or a whisk, and it takes just a minute. Mixing dry ingredients well ensures there aren’t pockets of baking soda or uneven cinnamon areas in your cake.
Step 3: Mix Wet Ingredients
In a separate small bowl, beat the eggs with the vanilla, then add the oil. I test the temperature of the eggs so they’re not cold—room temp eggs blend better. Toss in the grated zucchini, squeezing out excess moisture first (this keeps the batter from being too wet). Mix until smooth—you want everything well combined but don’t overbeat; a few lumps are okay.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined. Overmixing is my nemesis—if you overdo it, the cake can turn dense. A few streaks of flour are fine, just don’t keep stirring until it’s perfectly smooth. Remember, the zucchini adds moisture, so I just sort of fold until everything looks evenly distributed.
Step 5: Prepare Filling
In a small bowl, stir together the brown sugar, cinnamon, and optional spices. This sweet, spicy mixture will swirl beautifully through the batter, creating that irresistible cinnamon ribbon. You can also add chopped nuts or a handful of chocolate chips if you’re feeling fancy, but I love keeping it simple.
Step 6: Layer & Swirl
Pour the batter into your prepared pan. Then sprinkle the cinnamon-sugar mixture evenly over the top. Using a knife or skewer, gently swirl the filling into the batter—try to create big swirls, not just tiny lines. It’s a bit messy, but that’s part of the charm, and the result is SO pretty once baked.
Step 7: Bake
Pop it into your preheated oven and bake for about 40-45 minutes. Start checking at around 38 minutes—use a toothpick inserted in the middle; if it comes out clean, you’re good to go. If it’s still a little sticky, give it a few more minutes. Oven times can vary, so keep an eye on it to prevent overbaking.
Step 8: Cool & Glaze
Once out of the oven, let the cake cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely—this prevents sogginess. For the glaze, whisk together powdered sugar and milk, then drizzle over the cooled cake. For extra flavor, sprinkle a little cinnamon or add a dash of maple syrup to the glaze.
Step 9: Slice & Serve
Slice with a serrated knife for clean cuts—hot or cold, it’s delicious either way. Serve it with a cup of coffee or tea, or dollop some whipped cream or yogurt if you’re feeling indulgent. I love it slightly warmed up, which makes the cinnamon swirl even more fragrant and gooey. Honestly, this cake is so good, it rarely lasts past a day in my house.
What to Serve It With
This cozy zucchini cinnamon swirl coffee cake pairs beautifully with fresh coffee or a latte in the morning—think of it as a breakfast treat that tastes just as good brunch or dessert. My family loves it in the afternoon with a glass of cold milk or hot cocoa. For brunch, I like to serve it with some fresh berries and a dollop of whipped cream to dress it up a bit.
On those lazy Sundays, I make a big batch and heat slices up in the microwave — the warmth melts the cinnamon swirl, and the moist crumb is just heavenly. I’ve even taken leftovers on picnics or to the park—they still taste amazing cold, and the kids think it’s a special surprise to find something homemade and sweet in their lunchboxes. It’s a versatile, comforting dessert that feels like a warm hug in every bite.
Top Tips for Perfecting Your Zucchini Cinnamon Swirl Coffee Cake
Over the years, I’ve learned a few tricks to make this cake just perfect every time—trust me, these tiny touches make a big difference.
- Zucchini Prep: Always squeeze out excess moisture from the grated zucchini. It’s easy to do—just toss the grated zucchini in a clean kitchen towel or a paper towel, then squeeze. Too much moisture and your batter might be too thin, leading to a dense, soggy cake. Fresh zucchini is best, but frozen works too—just thaw and squeeze out the excess water.
- Mixing Advice: Resist the urge to overmix. I’ve made that mistake so many times—your cake turns out dense and rubbery. Just fold until ingredients are combined, and it’s okay if there are a few lumps. Gentle folding keeps everything nice and airy.
- Swirl Pattern: Don’t be shy with the cinnamon sugar! Sprinkle generously, then swirl deeply—this creates big, beautiful ribbons of flavor. Want it more dramatic? Add a teaspoon of cocoa powder to the cinnamon mixture or even some finely chopped nuts for texture.
- Ingredient Swaps: I’ve experimented with brown sugar, coconut sugar, and even honey. All work, but the brown sugar adds that deep caramel flavor I love. For flour, a gluten-free blend or almond flour can work, but remember it might affect the texture slightly.
- Baking Tips: Place the pan in the middle of the oven for even baking. Check doneness early—every oven is different. And if you notice the edges browning too fast, tent with foil to prevent burning while the center catches up.
- Glaze Variations: For a tangy twist, add a splash of lemon juice or zest. Or stir in a teaspoon of vanilla or maple syrup into the glaze for extra richness. drizzle when the cake is completely cooled for that perfect shiny finish.
Honestly, I’ve made so many batches, I’ve learned that patience and gentle mixing are the secrets to a beautiful, tender cake with that perfect cinnamon swirl. Every time I think I’ve got it just right, I try a little tweak—more cinnamon, a dash of nutmeg—and it turns into something even better. Truly, baking this is my happy place, and I hope it brings the same cozy joy to you.
Storing and Reheating Tips
If you’re lucky enough to have leftovers (yeah, right!), here’s how to keep this zucchini cinnamon swirl coffee cake fresh and delicious:
- Room Temperature: Wrap it tightly in plastic wrap or store in an airtight container. It should stay fresh at room temp for about 1-2 days, but I prefer refrigerating it if you want it to last longer—say up to 4 days.
- In the Refrigerator: Store in a sealed container or loosely wrapped in foil. It’s still moist, so make sure it’s covered well to prevent drying out. To serve, give it a quick zap in the microwave—about 20-30 seconds—until warm and fragrant again.
- In the Freezer: Wrap slices tightly in plastic wrap and then foil, or store whole in a freezer-safe bag for up to 3 months. When ready to enjoy, thaw in the fridge overnight or warm directly in the microwave or oven for a few minutes. The texture remains surprisingly good, even after freezing.
- Glaze Timing: For best appearance and flavor, add the glaze after reheating—hot cake with a fresh drizzle keeps everything looking glossy and taste fresh.
Remember, this cake is at its best fresh, but with proper storage, it can be enjoyed over several days. I find that once it’s been refrigerated, the flavors deepen, making the cinnamon swirl even more pronounced. Just cover and keep it nice and cozy until you’re ready for a slice.
Frequently Asked Questions
Final Thoughts
This zucchini cinnamon swirl coffee cake has become a staple in my house because it’s cozy, nostalgic, and surprisingly versatile. Whether I’m craving a warm treat in the morning, a comforting dessert after dinner, or a snack to stash in the lunchbox, it never disappoints. The best part? It’s easy to customize—add chopped nuts, swap out spices, or even make it vegan. Over the years, I’ve made many batches, and every time, I discover a little more about how to make it even better. Honestly, I think that’s part of the magic of baking—it’s not just about following directions but about making something that’s uniquely yours.
If you give this a try, I’d love to hear how it turns out! Leave a comment below, share your tweaks, or just tell me how your kitchen smelled when it was baking—it’s THAT good. Happy baking, friends — I hope this cozy little cake finds a special spot in your heart, just like it did in mine. Can’t wait to see your creations!
Slow Cooker Turkey Breast with Gravy
Ingredients
Method
- Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery, and garlic and cook until onion is soft, about 8 to 10 minutes.
- Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.
- Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker.
- Season turkey with salt and pepper, place skin side up in the slow cooker, cover, and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees Fahrenheit with an instant-read thermometer.
- Transfer turkey to a cutting board, tent loosely with foil, and let it rest for 20 minutes.
- Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator.
- Strain braising liquid into a saucepan, discard celery and bay leaves, and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.
- Discard the skin and carve the turkey and serve with gravy.
