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One-Bowl Crockpot Zucchini Bread: Beloved Fall Twist Recipe

One-Bowl Crockpot Zucchini Bread with a Fall Twist
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Enjoy this easy one-bowl zucchini bread with a delightful fall twist, perfect for a cozy season treat.

Ingredients

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

Instructions

  1. Combine dry ingredients in a large bowl: flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  2. Add wet ingredients to the same bowl: eggs, vegetable oil, and vanilla extract. Mix well.
  3. Stir in the grated zucchini.
  4. If using, fold in chopped pecans or walnuts and chopped apple.
  5. Pour batter into a greased and floured 9×5 inch loaf pan.
  6. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure zucchini is well-drained to prevent a soggy bread.
  • Add a sprinkle of cinnamon sugar on top before baking for extra flavor.
  • This bread freezes well. Wrap tightly once completely cooled.

Nutrition

Find it online: https://afripaket.com/one-bowl-crockpot-zucchini-bread-fall-twist/