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Amazing Autumn Bread: 1 Easy Crockpot Recipe

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 comes together with minimal effort.

Ingredients

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  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 0.33 cup water
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium)
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions

  1. Grease a 5-6 quart crockpot or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk together the eggs, vegetable oil, water, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the grated zucchini and pumpkin puree.
  6. If using, stir in the chopped nuts.
  7. Pour the batter into the prepared crockpot.
  8. Cover and cook on high for 1.5 to 2 hours, or on low for 2.5 to 3 hours, until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the crockpot for 10-15 minutes before removing and transferring to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained of excess moisture before grating.
  • For a sweeter bread, you can add a glaze made from powdered sugar and a little milk or pumpkin juice.
  • This bread freezes well. Wrap tightly in plastic wrap and then foil.

Nutrition

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