Description
A delightful Crockpot Cheesy Zucchini Bread with a savory flavor, perfect for fall gatherings.
Ingredients
Scale
- 2 cups shredded zucchini, squeezed dry
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs
- 1/4 cup olive oil
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
Instructions
- In a large bowl, combine shredded zucchini, flour, Parmesan cheese, parsley, eggs, olive oil, milk, baking powder, salt, and pepper. Mix until just combined.
- Gently fold in the shredded cheddar cheese.
- Grease your slow cooker. Pour the batter into the slow cooker.
- Cook on low for 2-3 hours, or until a toothpick inserted into the center comes out clean.
- Let it cool slightly before slicing and serving.
Notes
- Ensure zucchini is well-drained to prevent a soggy bread.
- Adjust cooking time based on your slow cooker’s performance.
- Feel free to add other herbs like chives or dill for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Bread
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 200
- Sugar: Approx. 3g
- Sodium: Approx. 300mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 18g
- Fiber: Approx. 1g
- Protein: Approx. 6g
- Cholesterol: Approx. 30mg