Go Back
–+ servings
zucchini bread in a slow cooker, done cooking.
Print Recipe
5 from 1 vote

Slow Cooker Zucchini Bread

Take the guesswork out of how to make the perfect Zucchini Bread with this super easy slow cooker recipe.
Prep Time5 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

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!

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code