Description
Enjoy a wonderfully moist and easy zucchini bread baked to perfection in your slow cooker. This recipe is ideal for cozy fall baking, bringing a delicious homemade treat to your table with minimal effort.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, beat eggs and sugar until well combined. Stir in vegetable oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and nuts if using.
- Grease a 6-quart slow cooker with non-stick cooking spray or butter.
- Pour the batter into the prepared slow cooker.
- Cover and cook on low for 2.5 to 3.5 hours, or until a wooden skewer inserted into the center comes out clean.
- Carefully remove the slow cooker insert and let the bread cool slightly before removing it from the slow cooker.
- Slice and serve warm.
Notes
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- Adjust the cooking time based on your slow cooker’s performance.
- This bread freezes well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Baking
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250-300
- Sugar: Approx. 25g
- Sodium: Approx. 150mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 13g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 2g
- Protein: Approx. 3g
- Cholesterol: Approx. 30mg