Description
Enjoy this delicious Slow Cooker Zucchini Cheddar Bread, a perfect fall comfort food from Gourmet Gusto. Lina Kohn shares her family-inspired recipe for a warm and savory loaf.
Ingredients
Scale
- 2 cups shredded zucchini
- 1 cup shredded cheddar cheese
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine shredded zucchini and shredded cheddar cheese.
- In a separate bowl, whisk together flour, sugar, baking soda, salt, and pepper.
- In another bowl, beat the eggs, then whisk in vegetable oil, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the zucchini and cheese mixture.
- Pour the batter into a greased slow cooker.
- Cook on low for 2-3 hours, or until a toothpick inserted into the center comes out clean.
- Let 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.
- This bread is delicious served warm.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Quick Bread
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300-350
- Sugar: Approximately 15-20g
- Sodium: Approximately 300-400mg
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 4-6g
- Unsaturated Fat: Approximately 14-16g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 2-3g
- Protein: Approximately 6-8g
- Cholesterol: Approximately 40-50mg