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The Best Crockpot Zucchini Bread—A Must-Try Fall Recipe

The Best Crockpot Zucchini Bread — A Must-Try Fall Recipe
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Enjoy this delicious zucchini bread made in your crockpot. It’s a perfect fall treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 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

  1. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate bowl, beat the granulated sugar and eggs until well combined.
  3. Stir in the vegetable oil and vanilla extract into the egg mixture.
  4. Add the grated zucchini and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the chopped nuts if using.
  7. Grease and flour a 6-quart crockpot or line it with parchment paper.
  8. Pour the batter into the prepared crockpot.
  9. Cover and cook on low for 2.5 to 3.5 hours, or until a wooden skewer inserted into the center comes out clean.
  10. Let the zucchini bread cool in the crockpot for about 15 minutes before removing it to a wire rack to cool completely.
  11. Slice and serve.

Notes

  • Ensure your zucchini is well-drained to avoid a watery batter.
  • Adjust cooking time based on your crockpot’s performance.
  • This bread can be stored at room temperature for a few days or refrigerated for longer storage.

Nutrition

Find it online: https://afripaket.com/best-crockpot-zucchini-bread-fall-recipe/