Description
A warm and inviting pumpkin zucchini bread recipe perfect for autumn brunches, made easily in your crockpot.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 1/2 cups vegetable oil
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the eggs, then whisk in the vegetable oil, pumpkin puree, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and chopped nuts (if using).
- Grease a 6-quart crockpot and pour the batter into it.
- 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 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 to prevent a soggy bread.
- For a richer flavor, consider adding a pinch of ground ginger.
- This bread stores well at room temperature for a few days or can be refrigerated.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Baking
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350-400
- Sugar: Approximately 30-35g
- Sodium: Approximately 250-300mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 15-20g
- Trans Fat: 0g
- Carbohydrates: Approximately 45-50g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 40-50mg