Slow Cooker Zucchini-Carrot Bread Recipe2022-07-21
- Yield: 1
- Servings: 12-16
- Prep Time: 15m
- Cook Time: 2:00 h
- Ready In: 2:15 h
Average Member Rating
(4 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat7.2 g
Trans Fat0 g
Unsaturated Fat3.3 g
Slow cooker zucchini-carrot bread recipe is a very healthy, vegetarian recipe. Very easy to bake in a slow cooker. You may also like Slow Cooker Easy Lemon Loaf or Slow Cooker Salmon Loaf with Cucumber Dill Sauce
You can also bake this healthy bread in an oven:
Oven Baked Zucchini-Carrot Bread Recipe
makes 2 loafs
Ingredients: 3 cups (750 ml) all-purpose flour, 1 teaspoon (5 ml) baking powder, 1 teaspoon (5 ml) baking soda, 1 teaspoon (5 ml) salt, 2 teaspoons (10 ml) ground cinnamon, 1 teaspoon (5 ml) grated nutmeg, 1½ cups (375 ml) granulated sugar, 3 large eggs, beaten, 1 cup (250 ml) vegetable oil, 1 cup (250 ml) grated zucchini, 1 cup (250 ml) grated carrots, 1 cup (250 ml) chopped walnuts
Instructions: Preheat your oven to 375º F (190º C). In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well, then add sugar, blend, and set aside.
In a medium mixing bowl, combine beaten eggs and vegetable oil. Mix well, then stir into the dry mixture. Using the same medium mixing bowl, combine grated zucchini, carrots, and chopped walnuts. Add to the egg mixture and mix well.
Grease 2 loaf pans with nonstick cooking spray. Pour the batter into greased pans. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Turn off the oven. Carefully remove loaf pans from the oven, set them aside, and allow them to cool for 15 minutes.
Slow Cooker Baked Zucchini-Carrot Bread Recipe
- 1½ cups (370 g) all-purpose flour
- 1 cup (250 g) whole wheat flour
- 1/2 cup (125 g) oat bran
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground cinnamon
- 1¼ (400 g) shredded fresh zucchini
- 1¼ (400g) shredded fresh carrots
- 1/2 cup (125 g) shredded walnuts
- 1/2 cup (125 g) granulated sugar
- 1/2 cup (125 g) brown sugar
- 1/2 cup (125 ml) almond milk
- 1/2 cup (125 g) unsalted butter
- 2 eggs, beaten
- 1 teaspoon vanilla
Lightly grease slow cooker with nonstick cooking spray.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, oat bran, baking powder, salt and ground cinnamon. Stir well.
Stir in shredded zucchini, carrots, and walnuts.
In a medium bowl, combine granulated sugar, brown sugar, almond milk, butter, eggs and vanilla. Stir well until sugar dissolves.
Add sugar mixture to flour mixture. Stir until moistened. Spoon mixture into greased slow cooker.
Cover slow cooker and cook on high-heat setting for 1½-2 hours.
Turn off slow cooker. Remove lid and cover the opening of slow cooker with paper towels. Place lid on the top. Cool for 10-15 minutes.
Run a sharp knife around edges of the slow cooker. Remove baked bread from crock pot and cool on wire rack.