Enjoy this incredibly moist and easy zucchini bread, perfect for cozy fall baking in your slow cooker. It’s a simple recipe that delivers delicious results.
Author:Alex Rwanda
Prep Time:15 minutes
Cook Time:3 hours
Total Time:3 hours and 15 minutes
Yield:10-12 servings
Category:Baking
Method:Slow Cooker
Cuisine:American
Diet:Vegetarian
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
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
1/2 cup chopped walnuts or pecans (optional)
Instructions
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Add the grated zucchini and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped nuts, if using.
Grease a 6-quart slow cooker and line it with parchment paper, leaving an overhang on the sides for easy removal.
Pour the batter into the prepared slow cooker.
Cover and cook on low for 2.5 to 3.5 hours, or until a toothpick inserted into the center comes out clean. Cooking time may vary depending on your slow cooker.
Let the zucchini bread cool in the slow cooker for 10 minutes before lifting it out using the parchment paper overhang.
Transfer to a wire rack to cool completely before slicing and serving.
Notes
Ensure your zucchini is well-drained after grating to avoid a soggy bread. Squeeze out excess moisture.
For a sweeter bread, you can add 1/2 cup of chocolate chips along with the nuts.
This bread can be stored in an airtight container at room temperature for up to 3 days.