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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