Description
This zucchini bread recipe, perfect for fall gatherings, delivers an irresistibly moist and flavorful loaf thanks to the convenience of a crockpot. Lina Kohn from Gourmet Gusto shares her family-inspired recipe, bringing a taste of Italy to your home.
Ingredients
Scale
- 3 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
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini, unpeeled)
- 1 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 sugar and eggs until well combined.
- Stir in the vegetable oil and vanilla extract into the egg mixture.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the shredded zucchini and nuts (if using).
- Grease a 6-quart crockpot and line with parchment paper, leaving an overhang on the sides for easy removal.
- Pour the batter into the prepared crockpot.
- Cover and cook on low for 2.5 to 3.5 hours, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the crockpot for 10 minutes before lifting it out using the parchment paper overhang.
- Transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure your zucchini is well-drained to prevent a soggy bread.
- For a richer flavor, you can add a teaspoon of lemon zest to the batter.
- This bread freezes well; wrap tightly in plastic wrap and then foil.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Baking
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300-350
- Sugar: Approximately 25-30g
- Sodium: Approximately 200-250mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 13-17g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 40-50mg