Description
Enjoy easy fall baking with this zucchini bread recipe made in your crockpot. It’s a simple and delicious way to make a comforting treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 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 grated zucchini (about 2 medium zucchini)
- 1/2 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.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and nuts (if using).
- Grease and flour a 6-quart slow cooker or line it with parchment paper.
- Pour the batter into the prepared slow cooker.
- Cover and cook on low for 2 to 3 hours, or until a wooden skewer inserted into the center comes out clean.
- Let the zucchini bread cool in the slow cooker for 10 minutes before removing it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- Adjust cooking time based on your slow cooker’s performance.
- Add chocolate chips for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Baking
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 300-350
- Sugar: Approx. 25-30g
- Sodium: Approx. 200-250mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 2-3g
- Unsaturated Fat: Approx. 13-17g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-45g
- Fiber: Approx. 2-3g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 30-40mg