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Nutrition

Calories

1076 cal

Fat

5 g

Carbs

206 g

Protein

41 g
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Yields 8-10 slices

Slow-Cooker Zucchini Bread

30 minPrep Time

4 hrCook Time

4 hr, 30 Total Time

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Recipe Image

Ingredients

  • 2 Eggs
  • 2/3 cup Vegetable Oil
  • 1-1/3 cups Sugar
  • 1-1/2 cups grated peeled Zucchini
  • 2 teaspoons Vanilla
  • 2 cups Flour
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg (if desired)
  • 1/2 to 1 cup chopped Nuts (if desired)

Instructions

  1. In a large bowl, with electric mixer, beat eggs until light and foamy.
  2. Add oil, sugar, zucchini and vanilla; mix well.
  3. Stir dry ingredients together with nuts and add to zucchini mixture; mix well.
  4. Pour into a greased and floured baking pan that fits inside your Slow Cooker.
  5. Cover with aluminum foil and place into Slow Cooker.
  6. Cover and bake on High setting for 3 to 4 hours or until done. Do not check or remove cover until last hour of baking.
  7. Check for doneness with wooden pick - insert pick into center of pan; if it comes out "clean" it's done.
  8. Remove pan and uncover.
  9. Let stand 5 minutes.
  10. Unmold onto a cake rack; let cool.
  11. To store, wrap in aluminum foil and refrigerate.
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https://ugfoodbank.org/slow-cooker-zucchini-bread/