Description
Enjoy a moist and flavorful zucchini bread made in your crockpot. This classic fall recipe is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the granulated sugar and eggs until well combined.
- Gradually whisk in the vegetable oil and vanilla extract into the sugar and egg mixture.
- Stir in the grated zucchini.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the chopped nuts, if using.
- Grease and flour a 6-quart crockpot, or line with parchment paper.
- Pour the batter into the prepared crockpot.
- Cover and cook on high for 2 to 2.5 hours, or on low for 3 to 4 hours, until a wooden skewer inserted into the center comes out clean.
- Let the zucchini bread cool in the crockpot for 10 minutes before inverting it onto 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 for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Baking
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg