Slow Cooker Zucchini Bread
Servings
8
Ingredients
Instructions
  1. Brush inside of a medium (4–6-qt) slow cooker with 1 tbsp oil. Squeeze any excess liquid from zucchini.
  2. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. In a separate bowl, beat the eggs with the sugar, vanilla, and remaining 8 tbsp (1/2 cup) oil until well combined. Fold in the zucchini.
  3. To eggs, add flour mixture and stir just until combined. Transfer to greased slow cooker and spread into even layer. Cover slow cooker with lid, leaving slightly ajar to allow some steam to escape.
  4. Cook on high 2–3 hours, until toothpick inserted into center comes out clean. Uncover and let zucchini bread cool in slow cooker, 30 minutes. With paring knife, loosen edges and remove with large, flat spatula. Cut into squares to serve.
Nutrition Facts
Slow Cooker Zucchini Bread
Amount Per Serving
Calories 376 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 4g
Cholesterol 47mg 16%
Sodium 252mg 11%
Potassium 193mg 6%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 26g
Protein 5g 10%
Vitamin A 13%
Vitamin C 11%
Vitamin D0%
Calcium 2%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
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