Make the most of summer’s bounty of fresh zucchini without adding extra heat to your kitchen with this effortless recipe for Crock-Pot Zucchini Bread! Enjoy it slathered with butter or simply as is, ideal for snacking, dessert, or breakfast.
Yield: 1 loaf
Ingredients
- 1½ cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1½ teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 eggs
- 2/3 cup vegetable oil
- 1 cup sugar
- 1½ teaspoons vanilla
- 2 cups shredded zucchini
- 3/4 cup walnuts, chopped
- 2 tablespoons butter
- 2 tablespoons flour
Preparation
In medium bowl, mix flour, salt, baking powder, baking soda, cinnamon and nutmeg, and set aside.
In large bowl, whisk together eggs, oil, sugar and vanilla until well-blended. Add dry ingredients to egg mixture, little bits at a time, and mix until evenly blended. Fold in zucchini and nuts.
Line bottom and sides of slow cooker with foil. Generously butter and flour foil liner. Pour mixture into slow cooker, and cover. Cook on high for 2½ hours.
When done, remove lid, and let bread rest at least 10 minutes before removing it from slow cooker, using foil to remove it. Peel off foil before slicing.
