Description
Enjoy this moist pumpkin zucchini bread, a delightful fall treat made in your crockpot.
Ingredients
Scale
- 15 ounces pumpkin puree
- 1 cup grated zucchini
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 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
Instructions
- Combine pumpkin puree, grated zucchini, eggs, vegetable oil, and vanilla extract in a large bowl.
- In a separate bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Grease a crockpot and pour the batter into it.
- Cover the crockpot and cook on high for 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the crockpot for 10 minutes before removing and slicing.
Notes
- Ensure zucchini is well-drained before adding to the batter.
- Adjust cooking time based on your crockpot’s performance.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours
- Category: Baking
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg