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Easy Crockpot Pumpkin Zucchini Bread: 1 Perfect Autumn Treat

Easy Crockpot Pumpkin Zucchini Bread for Autumn Brunch
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This easy crockpot pumpkin zucchini bread is perfect for an autumn brunch. It’s a moist and flavorful quick bread that’s simple to make.

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
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 cup shredded zucchini, patted dry
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  2. In a separate bowl, combine the granulated sugar, vegetable oil, and eggs. Beat until well combined.
  3. Stir in the vanilla extract and pumpkin puree until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the shredded zucchini and chopped nuts (if using).
  6. Grease and flour a 9×5 inch loaf pan or a slow cooker liner.
  7. Pour the batter into the prepared pan or liner.
  8. For the slow cooker: Cook on high for 1.5 to 2 hours, or on low for 2.5 to 3 hours, until a toothpick inserted into the center comes out clean.
  9. For the oven: Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained to prevent a soggy bread.
  • For an extra festive touch, you can add a handful of chocolate chips to the batter.
  • This bread freezes well. Wrap tightly in plastic wrap and then foil.

Nutrition

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