Go Back

Slow Cooker Zucchini Bread

This incredibly moist slow cooker zucchini bread is easy to make and a delightful way to incorporate vegetables into your diet. Perfect for a busy day, it offers a comforting aroma and delicious taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15.25 oz yellow cake mix Traditional choice that pairs wonderfully with zucchini.
  • 2 cups shredded zucchini Ensure it is well-drained after shredding.
  • 1 cup water
  • 0.5 cup oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg

Method
 

Preparation
  1. In a large bowl, add the yellow cake mix, shredded zucchini, water, oil, eggs, vanilla extract, cinnamon, and nutmeg.
  2. Mix everything together until just blended. It's okay if the batter is a bit lumpy.
  3. Spray an oval slow cooker with non-stick spray to prevent sticking.
  4. Pour the batter into the slow cooker.
  5. Cover the slow cooker with its lid and cook on HIGH for 2 hours and 15 minutes, keeping the lid on while it cooks.
  6. Once it’s done, carefully remove the stoneware from the insert and place it on a cooling rack to cool completely before slicing.

Notes

Serve warm, paired with cream cheese or butter. Store leftovers in plastic wrap or airtight container—up to 3 days at room temperature or 3 months in the freezer.