Yields 8-10 slices

Slow-Cooker Zucchini Bread

30 minPrep Time

4 hrCook Time

4 hr, 30 Total Time

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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.