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Crockpot Zucchini Bread

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsH
    MineralsNatrium, Fluorine, Potassium, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 eggs

    2. 2/3 cup vegetable oil

    3. 1 1/4 cup sugar

    4. 1 1/3 cups zucchini, peeled and grated

    5. 1 tablespoon 2 cups flour

    6. 1/4 teaspoon salt

    7. 1/2 teaspoon baking powder

    8. 1 1/2 teaspoons ground cinnamon

    9. 1/4 teaspoon ground nutmeg

    10. 1 cup chopped pecans or walnuts

    Instructions Jump to Ingredients ↑

    1. In mixing bowl with handheld electric mixer, beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix well. Stir dry ingredients withnuts; stir into zucchini mixture and blend well. Pour into a greased andfloured 2 pound coffee can or 2 quart mold (whatever you use, make sure it fits in your slow cooker). Place in slow cooker. Cover can or dish with 8 paper towels. Cover and bake on HIGH for 3 to 4 hours.

    2. Do not remove cover to check cake until it has cooked for 3 hours. Let stand 5 minutes before unmolding.

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