Description
Enjoy this delightful Cheesy Zucchini Bread, a perfect fall crockpot recipe that’s warm, comforting, and incredibly easy to make. Lina Kohn from Gourmet Gusto shares this favorite that brings a taste of Italy to your table.
Ingredients
Scale
- 1 ½ cups shredded zucchini (about 1 medium)
- 1 cup all-purpose flour
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Grate the zucchini and pat it dry with paper towels to remove excess moisture.
- In a large bowl, whisk together the flour, cheddar cheese, Parmesan cheese, baking powder, salt, and pepper.
- In a separate bowl, whisk together the eggs, vegetable oil, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded zucchini.
- Grease your crockpot or line it with parchment paper.
- Pour the batter into the crockpot.
- Cover and cook on high for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before slicing and serving.
Notes
- Using a medium-sized zucchini is recommended for the best texture.
- Ensure you pat the zucchini dry to prevent a soggy bread.
- For a richer flavor, you can add a pinch of garlic powder to the dry ingredients.
- Cooking time may vary depending on your crockpot. Check for doneness periodically.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Bread
- Method: Crockpot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg