CrockPot Chocolate Chip Zucchini Banana Bread

Ingredients

2 Cups Shredded Zucchini
1 Cup Mashed Ripe Banana (2 Small Or 1 Large )
½ Cup Vegetable Oil
1 Large Egg
1 ½ Cups All-Purpose Flour
⅓ Cup Granulated Sugar
⅓ Cup Brown Sugar
1 Teaspoon Baking Soda
½ Teaspoon Kosher Salt
½ Teaspoon Baking Powder
1 Cup Semi-Sweet Chocolate Chips

Directions

In a medium mixing bowl, whisk together the shredded zucchini, mashed banana, vegetable oil and egg.

Stir in the flour, granulated sugar, brown sugar, baking soda, kosher salt and baking powder until combined, being careful not to over mix.

Fold in the semi-sweet chocolate chips.

Prepare a bread loaf pan that will fit inside a 6 quart or larger by spraying the pan with non-stick cooking spray.
Pour bread batter into prepared loaf pan. Place in the slow cooker.

Place a layer of paper towels or a clean thin flour sack kitchen towel between the lid and insert of the slow cooker to prevent condensation from dripping onto the top of bread while it cooks.

Cook on HIGH for 3 to 6 hours or until a toothpick when inserted in the middle of the bread comes out clean or with just a few crumbs.

Turn off slow cooker and carefully remove loaf pan from slow cooker and allow it to cool for 10 minutes before removing bread from the pan.

Serve bread warm or at room temperature with butter or cream cheese if desired.