Slow Cooker Zucchini-Carrot Bread Recipe

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

Ingredients

• 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

Method