Moist Pumpkin Zucchini Bread: 2 Amazing Fall Crockpot Secrets
Enjoy a perfectly moist and flavorful pumpkin zucchini bread, a delightful fall treat perfect for your crockpot.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8-10 servings
- Category: Baking
- Method: Crockpot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups grated zucchini (about 1 medium)
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the grated zucchini, pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chopped nuts, if using.
- Pour the batter into a greased and floured 6-quart crockpot.
- Cover and cook on high for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the crockpot for 10 minutes before removing and slicing.
Notes
- Ensure your zucchini is well-drained to prevent excess moisture in the bread.
- Adjust cooking time based on your crockpot’s performance.
- This bread is delicious served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 300-350 kcal (will vary based on ingredients)
- Sugar: Approximately 25-30g
- Sodium: Approximately 200-250mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 12-17g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 2-3g
- Protein: Approximately 4-5g
- Cholesterol: Approximately 40-50mg