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Amazing Easy Crockpot Pumpkin Zucchini Bread

Easy Crockpot Pumpkin Zucchini Bread for Autumn Brunch
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This easy Crockpot Pumpkin Zucchini Bread recipe is perfect for an autumn brunch. It’s moist, flavorful, and incredibly simple to make, filling your home with warm, inviting aromas.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium)
  • 1/2 cup pumpkin puree
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Stir the shredded zucchini and pumpkin puree into the wet ingredients.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  6. Fold in the chopped nuts if using.
  7. Pour the batter into the prepared loaf pan.
  8. Cover the loaf pan with aluminum foil.
  9. Place the loaf pan in your slow cooker.
  10. Cook on high for 2 to 2.5 hours, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained to avoid a soggy bread.
  • You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
  • For a richer flavor, add a tablespoon of pumpkin pie spice instead of individual spices.

Nutrition

Find it online: https://sundayflavor.com/easy-crockpot-pumpkin-zucchini-bread-brunch/