Slow Cooker Zucchini Bread

If you're looking for a way to use your extra zucchini, try this simple yet delicious recipe for zucchini bread with a twist.

by Dani Yokhna
Slow Cooker Zucchini Bread. Photo courtesy iStockphoto/Thinkstock (
Courtesy iStockphoto/Thinkstock

Easy Garden Recipes

Yield: 1 loaf


  • 1½ cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1½ tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1 cup sugar
  • 1½ tsp. vanilla
  • 2 cups shredded zucchini
  • 3/4 cup walnuts, chopped
  • 2 T. butter
  • 2 T. flour

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.

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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.

Excerpt from Easy Garden Recipes, part of the Popular Kitchen Series, with permission from its publisher, BowTie, Inc. Purchase Easy Garden Recipes here.


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