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Easy Crockpot Pumpkin Zucchini Bread: 2 Hour Bake

Easy Crockpot Pumpkin Zucchini Bread for Autumn Brunch
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This easy crockpot pumpkin zucchini bread is perfect for an autumn brunch. It’s moist, flavorful, and requires minimal effort, making it a delightful seasonal treat.

Ingredients

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  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 0.5 cup grated zucchini
  • 0.5 cup chopped pecans or walnuts (optional)

Instructions

  1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  2. In a separate bowl, cream together the sugar and vegetable oil.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the grated zucchini and chopped nuts, if using.
  6. Grease and flour a 9×5 inch loaf pan or a crockpot liner.
  7. Pour the batter into the prepared pan or liner.
  8. For crockpot: Cook on low for 2-3 hours, or until a toothpick inserted into the center comes out clean.
  9. For oven: Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained after grating to prevent a soggy bread.
  • For added moisture, you can substitute half of the vegetable oil with unsweetened applesauce.
  • This bread freezes well. Wrap tightly in plastic wrap and then foil for up to 3 months.

Nutrition

Find it online: https://afripaket.com/easy-crockpot-pumpkin-zucchini-bread-autumn-brunch/