Slow Cooker Zucchini Bread


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There is no need to be intimidated by making zucchini bread! This crock pot zucchini bread recipe is made conveniently in your slow cooker with a boxed cake mix and just a few other simple ingredients. This easy slow cooker recipe yields a delicious bread that everyone will love.

Head to your local Farmers Market for fresh zucchini and pick up a few extras to make my delicious Slow Cooker Zucchini Bolognese or Slow Cooker Vegetarian Enchilada Casserole.

Zucchini bread in a slow cooker.
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Why this crock pot zucchini bread recipe works

Most zucchini bread recipes are baked in the oven, so it’s normal to wonder whether you can whip one up using your slow cooker. I can tell you that your crock pot will do just as good a job as your oven (if not better).

With slow cooker recipes like this, the prep time is cut down because you’ll use a boxed cake mix versus starting from scratch. The remaining ingredients are those needed per the box instructions, a couple of warm spices (cinnamon and nutmeg), and the zucchini. Dishes like this are easy to make and pair perfectly with any main course. Also, try my slow cooker banana bread or slow cooker pumpkin bread.

Recipe Ingredients

Ingredients for zucchini bread on a table with text labels.
  • Yellow Cake Mix: I like to use Duncan Hines perfectly moist, classic yellow. You can use whatever brand of box cake mix you prefer.
  • Cake Mix: Vegetable oil, large eggs, and water.
  • Seasonings & Flavorings: Vanilla extract, cinnamon, and nutmeg add the perfect taste to this zucchini bread recipe.
  • Zucchini: I recommend using two large zucchini, largely grated.
  • (The full recipe is under the photos in the recipe card).

Step-by-Step Directions

Four images of how to make zucchini bread in a slow cooker.

Step One – Add everything to a large bowl and mix until just blended. The batter can be lumpy, that’s normal.

Step Two – Mix until just blended.

Step Three – Spray an oval slow cooker with non stick spray and pour in the zucchini mixture.

Step Four – Cover and cook on HIGH For 2 hours and 15 minutes OR until the center is no longer jiggly. Keep the lid on so you don’t disturb the cake while it’s rising. When the cooking time is up, remove the stoneware from the insert and place it on a cooling rack. Cool before slicing and enjoy!

zucchini bread in a slow cooker, done cooking.

How to serve Zucchini Bread

  • Keep it simple by serving slices of zucchini bread (toasted or cold) with a smear of butter. Also, great topped with jam.
  • Zucchini bread also makes a delicious breakfast option, especially served alongside eggs, diced tomatoes, fresh parsley, and sliced avocado.
zucchini bread slices on a plate with whipped cream.

Recipe FAQs

How do I store leftovers?

Place any remaining zucchini bread in an airtight container and keep it on the counter for up to 3 days. Extend its freshness by keeping it in the fridge for up to 1 week. This bread also freezes well for up to 3 months.

Can I use chopped zucchini?

I believe zucchini bread works best with shredded zucchini (not chopped).

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zucchini bread in a slow cooker, done cooking.

Slow Cooker Zucchini Bread

Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 20 minutes
Servings: 8
Take the guesswork out of how to make the perfect Zucchini Bread with this super easy slow cooker recipe.

Ingredients  

  • 15.25 oz. yellow cake mix, I use Duncan Hines
  • 2 cups shredded zucchini, (large grate)
  • 1 cup water
  • ½ cup oil
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • ½ tsp. nutmeg

Instructions 

  • Add everything to a large bowl and mix until just blended. The batter can be lumpy, that's normal.
  • Spray an oval slow cooker with non stick spray.
  • Pour in the batter.
  • Place the lid on the slow cooker and cook on HIGH For 2 hours and 15 minutes OR until the center is no longer jiggly. Watch towards the end of the cooking time. And KEEP the lid on, you don't want to disturb the cake while its rising.
  • When the cooking time is up, remove the stoneware from the insert and place on a cooling rack.
  • Cool before slicing and enjoy!

Sarah’s Notes

  • Place any remaining zucchini bread in an airtight container and keep it on the counter for up to 3 days. Extend its freshness by keeping it in the fridge for up to 1 week. This bread also freezes well for up to 3 months.
  • Zucchini bread is great served cold or toasted with a spread of butter (and jam!).

Nutrition

Calories: 355kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 421mg | Potassium: 132mg | Fiber: 1g | Sugar: 24g | Vitamin A: 153IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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2 Comments

  1. Helen Kimes says:

    Will this work if you make the batter from scratch? No cake mix. Thanks

    1. Sarah Olson says:

      It should work fine. My tips are to keep the lid on the entire cooking time and keep an eye on the cake through the lid. You will know it’s done when it’s no longer jiggly.