Slow Cooker Zucchini-Carrot Bread Recipe

2022-07-21
  • Yield: 1
  • Servings: 12-16
  • Prep Time: 15m
  • Cook Time: 2:00 h
  • Ready In: 2:15 h

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Nutritional Info

This information is per serving.

  • Calories

    200.2
  • Carbohydrates

    20 g
  • Cholesterol

    5.9 mg
  • Fat

    15 g
  • Fiber

    10 g
  • Protein

    3 g
  • Saturated Fat

    7.2 g
  • Serving Size

    1
  • Sodium

    54 mg
  • Sugar

    6.5 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    3.3 g
  • Calcium

    100.1 mg
  • Potassium

    376 mg
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Slow cooker zucchini-carrot bread recipe is a very healthy, vegetarian recipe. Very easy to bake in a slow cooker.Β  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, 1Β½ 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 375ΒΊ F (190ΒΊ C). In a large mixing bowl, combine all-purpose flour,Β  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

Ingredients

  • 1Β½ 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
  • 1ΒΌ (400 g) shredded fresh zucchini
  • 1ΒΌ (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

Method

Step 1

Lightly grease slow cooker with nonstick cooking spray.

Step 2

In a large mixing bowl, combine all-purpose flour, whole wheat flour, oat bran, baking powder, salt and ground cinnamon. Stir well.

Step 3

Stir in shredded zucchini, carrots, and walnuts.

Step 4

In a medium bowl, combine granulated sugar, brown sugar, almond milk, butter, eggs and vanilla. Stir well until sugar dissolves.

Step 5

Add sugar mixture to flour mixture. Stir until moistened. Spoon mixture into greased slow cooker.

Step 6

Cover slow cooker and cook on high-heat setting for 1Β½-2 hours.

Step 7

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.

Step 8

Run a sharp knife around edges of the slow cooker. Remove baked bread from crock pot and cool on wire rack.

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