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Best Ever Crockpot Zucchini Bread for Cozy Fall Days

Best Ever Crockpot Zucchini Bread for Cozy Fall Days
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This zucchini bread recipe is perfect for cozy fall days. It’s moist, flavorful, and easy to make in your crockpot.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  2. In a separate bowl, combine the grated zucchini, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix well.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  4. Fold in the chopped nuts, if using.
  5. Grease a 6-quart crockpot and line it with parchment paper, leaving an overhang on the sides for easy removal.
  6. Pour the batter into the prepared crockpot.
  7. Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours, until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the crockpot for 10 minutes before lifting it out using the parchment paper overhang.
  9. Transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Ensure your zucchini is well-drained to prevent a soggy bread.
  • Add a sprinkle of sugar on top before baking for a nice crust.
  • This bread freezes well for later enjoyment.

Nutrition

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