Description
Enjoy this moist and flavorful zucchini bread, a perfect fall treat made easily in your crockpot.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and chopped nuts, if using.
- Grease a crockpot liner or a piece of parchment paper that fits inside your crockpot.
- Pour the batter into the prepared crockpot.
- Cover and cook on high for 1.5 to 2 hours, or on low for 3 to 4 hours, until a toothpick inserted into the center comes out clean.
- Let the bread cool in the crockpot for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- You can add chocolate chips for an extra treat.
- This bread freezes well.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Baking
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg