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Slow Cooker Zucchini Bread Recipe

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Slow Cooker Zucchini Bread Click 'N Cook
Slow Cooker Zucchini Bread Click 'N Cook from clickncook.org

Description

Zucchini bread is a classic recipe that’s perfect for breakfast, snacks, or dessert. This Slow Cooker Zucchini Bread Recipe is a delicious and easy way to make zucchini bread without having to heat up your kitchen with the oven. The slow cooker method ensures that the bread comes out perfectly moist and flavorful.

Prep Time

Prep time for this recipe is approximately 20 minutes.

Cook Time

Cook time for this recipe is approximately 2-3 hours.

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 2 cups shredded zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Equipment

  • Slow cooker
  • Mixing bowl
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Spatula

Method

  1. In a mixing bowl, beat the eggs until light and fluffy.
  2. Add the vegetable oil, sugar, shredded zucchini, and vanilla extract, and mix well.
  3. In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into a greased slow cooker.
  6. Cover the slow cooker and cook on high for 2-3 hours or until a toothpick inserted into the center of the bread comes out clean.
  7. Once the bread is finished cooking, turn off the slow cooker and let the bread cool for 10-15 minutes before removing it from the slow cooker.
  8. Serve warm or at room temperature.

Notes

  • If you don’t have a slow cooker, you can also bake this bread in the oven at 350°F for 50-60 minutes.
  • You can add in nuts or chocolate chips to this recipe for extra flavor and texture.
  • This bread can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 320
  • Fat: 16g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g

Recipes FAQ

Can I use a different type of oil?

Yes, you can use any type of oil that you prefer, such as canola oil or coconut oil.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour, but keep in mind that the bread may come out denser and drier.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. To thaw, simply leave it out at room temperature for a few hours.

Recipe Tips

  • Make sure to squeeze out any excess moisture from the shredded zucchini before adding it to the batter.
  • If the bread is browning too quickly on the edges, you can place a piece of foil over the top of the slow cooker to prevent further browning.
  • You can also add in other spices like nutmeg or ginger for extra flavor.

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